If you make the components of this hors d'oeuvre ahead, stir together the filling ingredients just before serving the first batch. Keep the remaining filling chilled, covered, and spoon it into the remaining cucumber cups as platters need replenishing.
·Cucumber cups can be formed (but not filled) 1 day ahead and chilled, covered with plastic wrap.
·Wasabi mayonnaise can be made 1 day ahead and chilled, covered.
·Radishes can be cut and sprouts trimmed 1 day ahead and chilled separately in sealed plastic bags lined with dampened paper towels.
·Crabmeat can be picked over 1 day ahead and chilled, covered.
Recipe information
Yield
Makes about 60 hors d'oeuvres
Ingredients
Special Equipment
Preparation
Prepare cucumber cups:
Step 1
Cut cucumbers crosswise into generous 1/2-inch-thick slices. 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.
Prepare filling:
Step 2
Whisk together mayonnaise and wasabi, then whisk in lime juice and salt.
Step 3
Cut radishes into very thin slices with slicer. Halve slices, then cut crosswise into very thin strips. Trim radish sprouts to 1-inch lengths, measuring from top of sprout, and discard remaining stems. (If using pea shoots, cut sections with leaves into 1-inch pieces.)
Step 4
Stir together crab, wasabi mayonnaise, radish strips, and radish sprouts, then put a small spoonful of filling into each cucumber cup.
