Wasabi Mayo Cucumber Cups Recipes
WASABI LIME CRAB SALAD IN CUCUMBER CUPS
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.
WASABI-MAYO CUCUMBER CUPS
I omitted the four teaspoons of salmon roe used as garnish for the cucumber cups in the original recipe. In its place use fresh herb: chives, scallions, cilantro, etc. or a sprinkle of sesame seeds. Please, anything but salmon roe. Source: Pogogi.com.
Provided by C G
Categories Vegetable Appetizers
Time 10m
Number Of Ingredients 5
Steps:
- 1. Scrub the cucumber well. Slice the cucumber in half lengthwise. Scoop out the seeds and discard. Slice the cucumber crosswise into roughly 2" chunks.
- 2. Stir together the mayonnaise and wasabi. Spoon a little bit of the mixture onto each cucumber chunk. Cover and refrigerate until ready to serve.
- 3. Before serving, garnish as desired.
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