This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
In this dish, spicy crab salad is nestled into a refreshing cucumber cup and then topped with a dollop of caviar. These cucumber cups are the centerpiece of our New Year’s Eve gathering. The caviar is optional but makes these cups a stunning addition to our New Years Eve celebration.
This appetizer takes a little time to prepare but can be done in stages and assembled the day of the party. For the cucumber cups, peel and slice English cucumber about 1-inch tall. With a melon baller or small spoon carefully scoop out the center. This may be dome up to 24-hours in advance if they are covered and stored in the refrigerator.
Where do I find crab this time of year? Easy! All I do is #AskForAlaska seafood and my seafood monger at my local grocery store guides me to the appropriate wild Alaska seafood selections. Since all varieties of wild Alaska seafood comes both fresh or frozen, it’s easy to find any time of year.
Once you get your crab home, all you need is 30-minutes preparation, and you’ll be on your way to creating these luxurious, crab salad cups. Don’t be tempted to make the salad too spicy otherwise it may overpower the delicate flavors of the sweet and succulent Wild Alaska Snow Crab.
I’ve topped my crab salad cups with a dollop of caviar. It’s available at all price points starting at about $7. A little bit goes a long way, and only one small jar is needed for all the crab cups we topped. It’s optional but worth the splurge for New Year’s Eve and makes this crab salad extra-special. What’s it taste like? The caviar tastes briny like the ocean and lends a saltiness to the crab salad which blends well into the bright flavors of the crab salad.
- 4 seedless cucumbers [See Note 1]
- ¼ cup sour cream
- ¼ cup cream cheese, softened
- 1 tablespoon hot pepper sauce like Tabasco
- 2 teaspoons fresh lemon juice (about ½ a lemon)
- 2 tablespoons chopped fresh flat-leaf parsley
- salt and ground black pepper, to taste
- 6 medium radishes, diced thinly
- 2 Wild Alaska Snow Crab clusters cooked and shelled
- 1 small jar caviar
- Optional Garnishes for platter:
- alfalfa sprouts
- thinly sliced radishes
- Peel the cucumbers then cut the cucumbers crosswise into generous ¾ to 1-inch-thick slices. With a small spoon or a melon baller, scoop out the center of each cucumber round creating an indentation but leaving the bottom whole.
- Whisk together sour cream, cream cheese, hot sauce, salt and ground black pepper. Then whisk in lemon juice.
- Cut radishes into very thin slices and then slice again in the opposite direction to create a small dice. Added the radishes and chopped parsley into the dressing mix. Stir this together with the crab until well blended. Taste the crab salad and re-season to taste with salt and pepper being mindful that the caviar is also. Place a small spoonful of filling into each cucumber cup. Top with a small dollop of caviar. Keep refrigerated until serving time. Serve chilled.
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