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Active Time: 25 Minutes
Total Time: 25 Minutes
Yield: Makes 28 canapes
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RECIPE INGREDIENTS
| 1 hothouse English cucumber, cut into twenty 1/2-inch thick rounds |
1/4 cup mayonnaise |
| 2 tablespoons chopped fresh chives |
| 1 tablespoons coarse grain mustard |
| 1 teaspoon grated lemon peel |
| 8 ounces crab meat |
Curly endive leaves |
| Additional chopped fresh chives |
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DIRECTIONS
Using melon baller, scoop out center of each cucumber forming hollow cup and leaving bottom intact.
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Mix mayonnaise, 2 tablespoons chives, mustard, and lemon peel in medium bowl to blend. Add crab meat and toss gently to combine (do not break up meat). Season salad to taste with salt and pepper. Place small leaf of curly endive in cucumber cup. Spoon 2 teaspoons salad into each cup. Garnish with additional chives and serve.
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DO-AHEAD TIPS: Cucumber cups can be made 8 hours ahead. Line baking dish with paper towels. Arrange cups on baking sheet. Cover tightly and refrigerate. Crab salad can be made 1 day ahead. Cover and refrigerate. Canapes can be made 2 hours ahead. Arrange on paper towel-lined baking sheet; cover and refrigerate.
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Recipe created exclusively for Cooking.com by Rochelle Palermo, Food Editor at Cooking.com.
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Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes 28 canapes
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