We tried this with slices, but they tended to become “slippery”. It made for messy service.
Makes 16 pieces
2 English cucumbers
4 ounces/115g lump crab meat
2 tablespoons/30ml mayonnaise
½ tablespoon/7ml ketchup
6 small orange segments, cut in half
1 tablespoon/15ml fresh tarragon, minced
¼ teaspoon/1ml pepper
½ teaspoon/2ml salt
1 teaspoon/5ml Dijon mustard
2 teaspoons/10ml red wine or sherry vinegar
2 tablespoons/30ml extra virgin olive oil
Optional: Edible Flowers, for garnish
Bring 1 quart of water to boil in a medium sauce pot with 1 tablespoon/15ml salt.
Trim the ends from each cucumber, then cut into 16, 1 inch/2.5cm pieces. Make sure the pieces have a flat bottom to sit evenly on a tray. Create a cavity for the filling by scooping out 3/4 of the center of each cucumber piece with a small melon baller. Drop the cucumber pieces into the boiling water. While they are cooking, prepare a large bowl of water with equal amounts of ice to create an ice bath. After 1 minute, remove the cucumbers from the water and immediately plunge into the ice water. Once the cucumbers are cool, remove from the water. Season lightly with salt and pepper, and set aside. In small boil, whisk together Dijon mustard and vinegar. Slowly whisk in olive oil until well blended. Drizzle over cucumber pieces. Break up lump crab meat into a medium bowl. Add mayonnaise, ketchup, tarragon, orange pieces, ¼ teaspoon/1ml pepper, and ½ teaspoon/2ml salt. Mix together gently until well combined.Fill cucumber pieces generously with crab mixture. Garnish with edible flower.
Palm Beach Personal Chef
Fort Lauderdale Personal Chef
Miami Personal Chef