This recipe was sent to me from a friend via Gourmet Magazine, and it is absolutely amazing! I made these for my last catering event, and couldn’t plate them fast enough. In a blink of an eye, they were devoured. This appetizer is incredibly easy to make and is sure to be a crowd-pleaser. The coolness of the cucumber balances out the slow heat from the wasabi and radish, and lets the sweetness of the fresh crab sing.
Wasabi Lime Crab Over Cucumber
Published: October 13, 2012
- Yield: 48 hors d’oevres
- Prep: 30 mins
A light and refreshing appetizer that blends the heat of wasabi and radish with sweet crab and cucumber.
- 4 seedless cucumbers peeled or striped if preferred
- 1/4 cup mayonnaise
- 4-6 teaspoons wasabi paste depending on how hot you like it
- 2 tablespoons fresh lime juice
- 3/4 teaspoons kosher salt or to taste
- 6 medium radishes
- 1 container baby pea shoots
- 1/2 pound fresh jumbo lump crab meat picked and cleaned
- Peel the cucumbers, leaving 1/8″ strips of skin exposed to create a nice striped pattern. Cut the cucumber into 1/2″ slices.
Using a melon ball cutter, scoop out a pocket in the middle of the slice, being careful not to cut out the bottom.
- Juliene the radishes into fine matchsticks making sure to leave the outer skin on the tips, for a bit of visual flair. Reserve some of the radish for topping the apps.
Rinse the pea shoots and chop off the stems, leaving the top 1 inch of the sprouts intact.
- Whisk the mayonaise and wasabi together until incorporated. Next, whisk in the lime juice and the salt.
- Gently stir the crab and radish into the mayonnaise mixture, making sure to evenly coat.
- Place a small spoonful of the crab mixture into each cucumber slice. Then top with the pea shoots, and a radish matchstick.
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