These impressive little appetizers come together quickly, making them perfect for entertaining. Refreshing cucumber provides a nice contrast to the rich crabmeat, so these bites feel light and elegant. Use the freshest crabmeat you can find, and be sure to pick it over and remove any stray pieces of shell.
Crab and Cucumber Canapés
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)
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.
Find more recipes for entertaining in our cookbook Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm.