Cucumbers with Pickled Ginger and Crab



6 cucumbers
2 1/2 tablespoons mayonnaise
2 teaspoons extra-virgin olive oil
1 1/2 teaspoon fresh lemon juice
2 teaspoons minced shallot
1 teaspoon Thai chili paste
1 teaspoon minced fresh chives
1/4 teaspoon salt
1 1/2 cups fresh-cooked lump crabmeat, picked over for cartilage and shell fragments, chilled
1 cup drained sliced pickled ginger
Small fresh flat-leaf parsley sprigs for garnish (optional)

1. Carefully cut the cucumbers into thin slices ¼ inch thick. You should have about 48 slices.
2. In a bowl, combine the mayonnaise, olive oil, lemon juice, shallot, chili paste, chives and salt and mix well. Add the crabmeat and turn gently with a fork to mix well, being careful not to break up the crabmeat too much.
3. Put a generous teaspoonful of the crab mixture on each cucumber round, top with a little of the pickled ginger and garnish with a parsley sprig. Arrange on a platter, cover and refrigerate for at least 1 hour or up to 2 hours before serving.
Serving Tip: To make an easy-to-handle party appetizer, thread a bamboo skewer or cocktail pick through the cucumber and crabmeat.

Yield: 32 pieces

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