Crab & Ham Cucumber Canapés

Jan 04, 2019 | Gourmet, Healthy | By Jane Majerus

Description

Cucumbers topped with crab, ham, dill and red bell pepper; an elegant appetizer for any party!

Summary

Pasteurized Blue Swimming Crab Lump Meat

Recipe Level

Easy

Cooking Time

0:45

Servings

makes about 40 canapés

Recipe rate

Rate Recipe

4.25/5

out of 4

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Ingredients

Crab Topping

  • 1 cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 1/3 cup grated parmesan cheese
  • ¼ cup fresh chopped dill
  • 2 cups Aqua Star crab meat
  • 2 tbsp diced and drained jarred red bell pepper
  • ¼ cup diced ham
  • Salt and ground black pepper to taste

For the Canapés

  • 2 English cucumbers
  • Sliced ham for garnish
  • Fresh dill for garnish

To make

Instructions

In a medium size bowl mix mayonnaise, lemon juice, parmesan cheese and dill. Fold in crab, red bell pepper and ham. Add salt and ground black pepper to taste. Create strips on the cucumber by peeling every other “row” vertically to the cucumber. Cut cucumbers into 1/2” thick slices, about 20 pieces per cucumber. Using a small spoon scoop out a little flesh from the center of each cucumber slice. Place cucumbers on a plate lined with a paper towel to absorb some of the moisture. To assemble the canapés: top each cucumber with a dollop of crab topping, garnish with ham and dill. Transfer to a serving tray and enjoy with your guests!

Serving Suggestions

Cucumbers can easily be swapped with crostini or crackers.