Wasabi Lime Crab Salad in Cucumber Cups

1. 1

   Cut cucumbers crosswise into generous 1/2-inch-thick slices.

2. 2

   Cut a fluted round from each slice with cookie cutter, then scoop out some flesh from center of each round with melon-ball cutter or a small spoon, creating an indentation but leaving bottom intact.

3. 3

   Whisk together mayonnaise and wasabi, then whisk in lime juice and salt.

4. 4

   Cut radishes into very thin slices with slicer.

5. 5

   Halve slices, then cut crosswise into very thin strips.

6. 6

   Trim radish sprouts to 1-inch lengths, measuring from top of sprout, and discard remaining stems.

7. 7

   (If using pea shoots, cut sections with leaves into 1-inch pieces.)

8. 8

   Stir together crab, wasabi mayonnaise, radish strips, and radish sprouts, then put a small spoonful of filling into each cucumber cup.

* Per serving · 4 servings · Values may vary.

No additional tips available.