Cucumbers with Pickled Ginger and Crab

Cucumbers with Pickled Ginger and Crab

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Cucumbers with Pickled Ginger and Crab

Pickled ginger imparts a crisp zing to this light and refreshing appetizer. Here, the cucumber slice is a base for the crab topping, but you can also put the cucumber on a cracker or baguette slice and then top with the crab.

Recipe courtesy of Williams-Sonoma


  • 6 cucumbers
  • 2 1/2 tablespoons mayonnaise
  • 2 teaspoons extra-virgin olive oil
  • 1 1/2 teaspoon fresh lemon juice
  • 2 teaspoons minced shallot
  • 1 teaspoon Thai chili paste
  • 1 teaspoon minced fresh chives
  • 1/4 teaspoon salt
  • 1 1/2 cups fresh-cooked lump crabmeat, picked over for cartilage and shell fragments, chilled
  • 1 cup drained sliced pickled ginger
  • Small fresh flat-leaf parsley sprigs for garnish (optional)


  • 1 Carefully cut the cucumbers into thin slices ¼ inch thick. You should have about 48 slices.
  • 2 In a bowl, combine the mayonnaise, olive oil, lemon juice, shallot, chili paste, chives and salt and mix well.
  • 3 Add the crabmeat and turn gently with a fork to mix well, being careful not to break up the crabmeat too much.
  • 4 Put a generous teaspoonful of the crab mixture on each cucumber round, top with a little of the pickled ginger and garnish with a parsley sprig.
  • 5 Arrange on a platter, cover and refrigerate for at least 1 hour or up to 2 hours before serving.
  • 6 Serving Tip: To make an easy-to-handle party appetizer, thread a bamboo skewer or cocktail pick through the cucumber and crabmeat.


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