Crab Mousse in Cucumbers

1. 1

   Remove 2 tablespoons crab meat for garnish, if desired.

2. 2

   Place the remaining crab, cream cheese, mayonnaise, mustard, shallots, horseradish, cayenne pepper and salt (if using salt) in a food processor bowl; cover and process until smooth, scraping sides of bowl.

3. 3

   Spoon mixture into a pastry bag fitted with a large star tip.

4. 4

   Using a zester or vegetable peeler, peel the cucumbers, leaving some strips of skin.

5. 5

   Cut into 3/4 inch thick slices (or halve 2 cucumbers lengthwise and slice 3/4 inch thick).

6. 6

   With a melon baller, scoop out the center of each slice to create a cup.

7. 7

   Pipe mousse into cucumber cups.

8. 8

   Garnish each with reserved crab meat, if desired.

9. 9

   Cover and chill up to 2 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.