Wasabi Lime Crab Salad in Cucumber Cups

Wasabi Lime Crab Salad in Cucumber Cups
Photo by Rob Fiocca

Ingredients

  • 1 1 1/2-inch fluted round cookie cutter
  • 4 seedless cucumbers (usually plastic-wrapped)
  • 4 teaspoons wasabi paste (Japanese horseradish paste)
  • 1 Japanese Benriner or other adjustable-blade slicer
  • 6 medium radishes
  • ¼ cup mayonnaise
  • 1 3-oz container radish sprouts or baby pea shoots
  • + 4 more ingredients
    • ½ pound jumbo lump crabmeat
    • 2 tablespoons fresh lime juice
    • ¾ teaspoon salt
    • 1 melon-ball cutter

Cut cucumbers crosswise into generous 1/2-inch-thick slices. Cut a fluted round from each slice with cookie cutter, then scoop out some flesh from center of each round with melon-ball cutter or a small spoon, creating an indentation but leaving bottom intact. Whisk together mayonnaise and wasabi,...

View full recipe at Epicurious

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