Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Crab and Cucumber Canapés

Share
avatar
Lobo
Moderator
Moderator

Posts : 24901
Thanked : 1205
Join date : 2013-01-12

Crab and Cucumber Canapés

Post by Lobo on Thu 28 Jan 2016, 8:15 pm


Crab and Cucumber Canapés


Read Reviews

Write a Review
Prep Time: 30 minutes
Cook Time: 0 minutes
Servings: 6
These impressive little appetizers come together quickly, making them perfect for entertaining. Use the freshest crabmeat you can find, and be sure to pick it over and remove any stray pieces of shell.



  • Printer Friendly Version






  • 1K+

Ingredients:


  • 1 lb. fresh lump crabmeat, picked over for shell fragments
  • 1/4 cup mayonnaise

  • 1 celery stalk, finely diced

  • 1 Tbs. snipped fresh chives
  • 1 shallot, minced
  • Juice from 1/2 lemon
  • Sea salt, to taste
  • 1 English cucumber

  • 1/4 tsp. paprika
  • Dill or fennel flowers for garnish (optional)


Directions:

In a bowl, stir together the crabmeat, mayonnaise, celery, chives, shallot, lemon juice and salt.

Slice the cucumber thinly on the diagonal. Place a dollop of the crab mixture on top of each cucumber slice, sprinkle with the paprika and garnish with flowers. Arrange on a platter and serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).

Related Tips


  • All About Crab >
  • All About Cucumbers

    Current date/time is Fri 23 Jun 2017, 10:39 am