This asian delight will remind you of some of
your favorite sushi recipes. The recipe is easy to prepare and tastes
great, especially on those balmy mid summer evenings.
1/2 cup (generous) shredded crabmeat (about
2 ounces)
1/4 cup chopped green onion (white and green parts)
3 tablespoons light sour cream
3 tablespoons chopped fresh cilantro
2 tablespoons finely chopped red bell pepper
1 tablespoon finely chopped pink pickled ginger slices*
1/2 teaspoon minced jalapeņo chili with seeds
1 English hothouse cucumber, cut into 3/4-inch-thick slices
Fresh cilantro sprigs
*Pink pickled ginger slices are available at Asian markets and also
at some specialty foods stores.
Combine first 7 ingredients in medium bowl.
Season to taste with salt and pepper. (Can be prepared up to 6 hours
ahead. Cover and refrigerate.)
Using small melon baller, scoop out centers
of cucumber leaving bottom shell intact. Fill centers and slightly mound
crab mixture atop cucumber. Garnish each with cilantro sprig. Transfer
to platter and serve.
Makes 16. Per serving: calories, 10; fat, 0
mg; sodium, 13 mg; cholesterol, 4 mg
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