CRAB AND CUCUMBER CANAPES (for four to six)
1 pound fresh lump crabmeat, picked over for shell fragments
¼ cup mayonnaise
1 celery stalk, finely diced
1 tablespoon snipped fresh chives
1 shallot, minced
juice from ½ lemon
sea salt, to taste
1 English cucumber
¼ teaspoon paprika
dill or fennel flowers for garnish (optional)
1. In a bowl, stir together the crabmeat, mayonnaise, celery, chives, shallot, lemon juice and salt.
2. Slice the cucumber thinly on the diagonal. Place a dollop of the crab mixture on top of each cucumber slice, sprinkle with the paprika and serve immediately.
from Alison Attenborough and Jamie Kimm, Cooking for Friends (Williams Sonoma)