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Cucumber Crab Pickled Ginger Appetizer
photograph for my website www.finedinings.com
Recipe Type: appetizer, cucumber, pickled ginger, hors d'oeuvre, bamboo skewers
Prep Time: 30 min
Total Time: 30 min
Yield: 24 approx
Ingredients:
3 English cucumbers, unpeeled
4 teaspoons mayonnaise
1 teaspoon extra-virgin olive oil
3/4 teaspoon fresh lemon juice
1 teaspoon shallots, minced
1/2 teaspoon Thai chili paste
1/2 teaspoon fresh chives, minced
1/8 teaspoon salt, or to taste
3/4 cup fresh lump crab meat
1/2 cup sliced pickled ginger, drained well
small fresh Italian leaf parsley for garnish
decorative toothpicks
Instruction:
Cut off ends of cucumber at a 45-degree angle, continue slicing cucumber 1/4-inch thick at an angle.
In a small bowl combine mayonnaise, olive oil, lemon juice, shallots, chili paste, chives and salt mixing well. Carefully
add the crab being careful not to break up the whole pieces. Divide crab mixture among the
oval cucumber slices, drape pickled ginger slices on top and add a parsley leaf. Cover and refrigerate for at least 1 hour.
Serve by inserting a bamboo skewer or cocktail pick through both ends of cucumber resembling a boat (see my photograph).
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Wine
recommendation: Oroya; Extra-dry
Champagne; or other Sparkling Wine |
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