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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Cucumbers with Pickled Ginger and Crab

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Cucumbers with Pickled Ginger and Crab Empty Cucumbers with Pickled Ginger and Crab

    Post by Lobo Thu 28 Jan 2016, 9:02 pm

    Cucumbers with Pickled Ginger and Crab Img82l
    Cucumbers with Pickled Ginger and Crab
    Cucumbers with Pickled Ginger and Crab Translucent
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    Prep Time: 45 minutes
    Cook Time: 0 minutes
    Servings: 12
    Pickled ginger imparts a crisp zing to this light and refreshing appetizer. Here, the cucumber slice is a base for the crab topping, but you can also put the cucumber on a cracker or baguette slice and then top with the crab.






    • 2K+

    Ingredients:


    • 6 cucumbers
    • 2 1/2 Tbs. mayonnaise
    • 2 tsp. extra-virgin olive oil
    • 1 1/2 tsp. fresh lemon juice
    • 2 tsp. minced shallot
    • 1 tsp. Thai chili paste
    • 1 tsp. minced fresh chives
    • 1/4 tsp. salt
    • 1 1/2 cups fresh-cooked lump crabmeat, picked over for
        cartilage and shell fragments, chilled
    • 1 cup drained sliced pickled ginger
    • Small fresh flat-leaf parsley sprigs for garnish (optional)

    Cucumbers with Pickled Ginger and Crab Wine-pairing-icon-white

    Wine Pairing

    This pairs well with medium-bodied sparkling wines like the Val de Mer Brut Nature Rosé, Burgundy from our Wine Club.

    Directions:

    Carefully cut the cucumbers into slices 1/4 inch thick. You should have about 48 slices.

    In a bowl, combine the mayonnaise, olive oil, lemon juice, shallot, chili paste, chives and salt and mix well. Add the crabmeat and turn gently with a fork to mix well, being careful not to break up the crabmeat too much. Put a generous teaspoonful of the crab mixture on each cucumber round, top with a little of the pickled ginger and garnish with a parsley sprig.

    Arrange on a platter, cover and refrigerate for at least 1 hour or up to 2 hours before serving. Serves 10 to 12.

    Serving Tip: To make an easy-to-handle party appetizer, thread a bamboo skewer or cocktail pick through the cucumber and crabmeat.

    Adapted from Williams-Sonoma Holiday Entertaining, by Georgeanne Brennan (Oxmoor House, 2007).

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