Wild Alaskan Snow crab salad is nestled into a refreshing cucumber cup and then topped with a dollop of caviar. The caviar tastes briny like the ocean which blends well into the bright flavors of the crab salad.
1tspsalt and ground black peppermore or less to taste
6Radishes, diced thinly
2lbSnow Crab Clusterscooked and shelled
Optional Garnishes for platter:
thinly sliced radishes
Peel the cucumbers then cut the cucumbers crosswise into generous 3/4 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.
1). Also called English cucumbers or Hot House cucumbers, these cucumbers are long and thin and usually come wrapped in plastic.