Name: Wasabi Lime Crab Salad in Cucumber Cups
Yield: Makes about 60 hors d'oeuvres
Ingredients: 4 seedless cucumbers (usually plastic-wrapped; 3 1/2 pounds total), peeled; 1/4 cup mayonnaise; 4 teaspoons wasabi paste (Japanese horseradish paste); 2 tablespoons fresh lime juice; 3/4 teaspoon salt, or to taste; 6 medium radishes; 1 (3-ounce) container radish sprouts or baby pea shoots; 1/2 pound jumbo lump crabmeat, picked over; a 1 1/2-inch fluted round cookie cutter; a melon-ball cutter (optional); a Japanese Benriner or other adjustable-blade slicer

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Wasabi Lime Crab Salad in Cucumber CupsRob Fiocca

If you make the components of this hors d'oeuvre ahead, stir together the filling ingredients just before serving the first batch. Keep the remaining filling chilled, covered, and spoon it into the remaining cucumber cups as platters need replenishing.

Cooks' notes:

·Cucumber cups can be formed (but not filled) 1 day ahead and chilled, covered with plastic wrap.
·Wasabi mayonnaise can be made 1 day ahead and chilled, covered.
·Radishes can be cut and sprouts trimmed 1 day ahead and chilled separately in sealed plastic bags lined with dampened paper towels.
·Crabmeat can be picked over 1 day ahead and chilled, covered.

Recipe notes

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