LUMP CRAB, CREME FRAICHE & LEMON CANAPES
recipes by Rozanne Gold 

A fraiche take on crab!

The better the ingredients the better the dish, so try to find fresh jumbo lump crabmeat to use for these radically simple, refreshing canapés.  Use a hot-house English cucumber or kirby cucumbers.  

• 1 pound fresh lump crabmeat
• 1/3 cup creme fraiche
• 1/3 cup mayonnaise
• 1 teaspoon grated lemon zest
• 1 teaspoon fresh lemon juice
• tablespoon finely minced fresh chives
• Salt and pepper to taste
• 24 thick peeled cucumber slices

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Pick through the crab to remove any cartilage.  Place crab in a bowl and add crème fraiche, mayonnaise, lemon zest, lemon juice and chives.  Mix gently and add salt and freshly ground black pepper to taste.  Top thick peeled cucumber slices with crab mixture.  Garnish with edible flowers or additional minced chives and lemon zest.  

MAKES 24

© Rozanne Gold

Featured Product: French Perle Accent Plates (# 829061A)

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