Wasabi Lime Crab Salad Mock Sushi Recipes

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WASABI LIME CRAB SALAD IN CUCUMBER CUPS



Wasabi Lime Crab Salad in Cucumber Cups image

Categories     Citrus     Shellfish     Vegetable     No-Cook     Cocktail Party     Mayonnaise     Wasabi     Crab     Cucumber     Radish     Summer     Gourmet

Yield Makes about 60 hors d'oeuvres

Number Of Ingredients 10

4 seedless cucumbers (usually plastic-wrapped; 3 1/2 pounds total), peeled
1/4 cup mayonnaise
4 teaspoons wasabi paste (Japanese horseradish paste)
2 tablespoons fresh lime juice
3/4 teaspoon salt, or to taste
6 medium radishes
1 (3-ounce) container radish sprouts or baby pea shoots
1/2 pound jumbo lump crabmeat, picked over
Special Equipment
a 1 1/2-inch fluted round cookie cutter; a melon-ball cutter (optional); a Japanese Benriner or other adjustable-blade slicer

Steps:

  • Prepare cucumber cups:
  • Cut cucumbers crosswise into generous 1/2-inch-thick slices. Cut a fluted round from each slice with cookie cutter, then scoop out some flesh from center of each round with melon-ball cutter or a small spoon, creating an indentation but leaving bottom intact.
  • Prepare filling:
  • Whisk together mayonnaise and wasabi, then whisk in lime juice and salt.
  • Cut radishes into very thin slices with slicer. Halve slices, then cut crosswise into very thin strips. Trim radish sprouts to 1-inch lengths, measuring from top of sprout, and discard remaining stems. (If using pea shoots, cut sections with leaves into 1-inch pieces.)
  • Stir together crab, wasabi mayonnaise, radish strips, and radish sprouts, then put a small spoonful of filling into each cucumber cup.

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