Ingredients
- 1 English cucumber, sliced into ¼-inch rounds
- pinch sea salt flakes
- pinch freshly ground black pepper
- 2 tablespoons creme fraiche
- 2 tablespoons freshly gratedparmesan cheese
- ½ red chili, deseeded and finely chopped
- 2 tablespoons fresh chives, finely chopped
- ¼ teaspoon paprika, sweet or smoked
- 1 tablespoons lime juice
- ½ cup (100 g) cooked white crab meat
- dill fronds (optional)
Preparation
- Place the cucumber slices on a serving platter and season with a pinch of salt and pepper.
- Crab Topping: Add the creme fraiche, parmesan, chili, chives, paprika, lime juice, and another pinch of pepper to a small bowl. Mix to combine. Add the crab meat and carefully stir it through the creme fraiche mixture until it is fully coated, being careful not to overmix as the delicate strands of crab will fall apart. Spoon about a tablespoon of the crab mixture onto each slice of cucumber. A little goes a long way.
- Garnish each appetizer with a dill frond and a sprinkle of paprika (optional)
Notes
- Save time by preparing the crab mixture up to 24 hours in advance. For the best flavor, hold off on adding the crab meat until you’re ready to serve. Store the prepared mixture in an airtight container in the refrigerator until you need it.
- If you can’t find it in the grocery store, sour cream, cream cheese, or thick Greek yogurt are great substitutes.
Source: The Real Food Geek – Healthy Crab Appetizer
