Lump Crab Meat Salad Canapés
Delicious Jumbo lump crab meat lightly dressed with a fresh, creamy lemon dill sauce with shallots and dijon mustard, all perched on top of crisp cucumber.
Servings 24 canapes
Ingredients
- 8 oz Jumbo Lump Crab Meat
- 1 Cucumber, Greenhouse 12 inches long
Dressing:
- 2 teaspoon Shallot, finely chopped
- 1 teaspoon Lemon Zest
- 1 tbls Lemon Juice, freshly squeezed
- 2 teaspoon Dijon Mustard
- 2 tbls Mayonnaise
- ½ teaspoon Honey
- 1 tbls Fresh Dill, finely chopped
- Salt and Fresh Pepper to taste
Instructions
- Add all ingredients except for the crab meat into a bowl and whisk together. Taste for seasoning and add salt/pepper as needed.
- Drain the lump crab meat and add it to the dressing. Fold the dressing into the lump crab meat gently, so you do not break it up too much. Continue to fold until completely combined.
- Slice the cucumber into ovals (on an angle) that are ¼ inch thick. Cutting them on the angle gives the most surface area to hold the crab salad.
- Top each cucumber slice with scoop of the crab meat salad, then garnish with a tiny sprig of Dill.
