By In The Kitchen With Stefano Faita
Crab Salad
1 cup crab meat (fresh, canned or frozen)
1 small tomato, finely diced
1 small shallot, finely diced
1 jalapeno, finely diced
1 to 2 tbsp. chopped cilantro
Juice of 1 to 2 limes
1 tbsp. extra virgin olive oil
Salt and freshly ground pepper, to taste
Assembly
2 English cucumbers
Chopped chives or cilantro leaves, for garnish
PREPARATION
Crab Salad
If using frozen crab meat, thaw before using.
Add crab meat, tomato, shallot, jalapeno, cilantro, lime juice, olive oil and salt and pepper to bowl. Toss to combine. Cover and set aside in fridge while you make the cucumber cups.
Assembly
Trim ends of cucumbers. Cut each cucumber into 1-inch thick slices. To make the cucumber cups: scoop out centre of each slice, making sure to leave the base intact.
Spoon a little crab salad into each cup. Garnish with chopped chives.
Yield: 16 servings.