8 oz. backfin crabmeat, drained
1/2 cup Crème Fraîche, drained
2 tbsps. finely chopped green onion
2 tbsps. finely chopped yellow bell pepper
2 tbsps. finely chopped radish
2 tbsps. finely chopped fresh dill plus sprigs for garnish
1/2 tsp. salt
1/4 tsp. ground black pepper
3 to 4 medium cucumbers, peeled
Drain crab in a strainer and press to drain thoroughly. Pick through crab to remove any shells.
Strain Crème Fraîche and place with crab in a medium glass bowl.
Chop green onion, yellow bell pepper, radish and dill; add to crab mixture.
Add salt and pepper. Blend ingredients with a fork.
Refrigerate until ready to use.
Peel cucumbers. Trim off round ends and cut into 5/8-inch thick slices. Scoop seeds from center with melon baller, using care to leave enough on bottom of cup to hold filling.
When ready to serve, fill cucumber cups with crab filling and decorate each with a small sprig of fresh dill.
No Nutritional Information Available