30 grams (1.06 ounces) red onion, (~1/4 small red onion) finely minced
1 tablespoon olive oil
1 tablespoon lemon or lime juice
Salt to taste
Directions
Trim the tapered ends off the cucumbers and cut them into 2/3-inch (16mm) thick pieces.
Use a very small melon baller, or a round metal measuring spoon to scoop out the insides of each piece of cucumber to make a small cup. You want to scoop out as much as you can without rupturing the bottom or sides. It's easiest to do this by rotating the cucumber around the spoon while applying even pressure.
Sprinkle the carved side of the cucumber with a little salt and then flip them over onto some paper towels and let them drain for 10-15 minutes. This not only seasons the cucumber, it draws out some of it's juices, preventing your canapés from getting watery as they sit.
To make the crab salad, add the crab, cilantro, red onion, olive oil and lemon juice to a bowl and mix to combine. Taste and add salt if needed.
Cover the salad and cucumbers and refrigerate until you are ready to serve.
To serve, just use a small spoon to fill each cucumber cup with a mound of crab salad.
Search or Browse Recipes
Course
Cuisine
Occasion
Theme