Good Day Utah


Recipe: Crab-Cucumber Bites

Posted at 6:17 AM, Dec 06, 2015
and last updated 2015-12-06 10:48:03-05

By Chef Lesli Sommerdorf

Serves 10-12


  • 4 English (hothouse) cucumbers
  • 3 1/2 tablespoons light sour cream
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon fresh lemon zest
  • 1 1/2 teaspoons fresh lemon juice
  • 4 teaspoons minced shallots
  • 2 teaspoons minced fresh chives, plus more for garnish
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 cups fresh-cooked crabmeat, chilled and picked over for shell fragments


Peel alternating strips of green skin from each cucumber. Cut 3 cucumbers into slices 1/4 inches thick to make 48 slices. Halve and mince the remaining cucumber. Set aside.

In a bowl, combine the sour cream, olive oil, lemon zest and juice, shallots, chives, salt and cayenne and mix well. Add the crabmeat and fold gently into the sour cream mixture.

Put about 1 1/2 teaspoons of the crab mixture on each cucumber slice. Top with a little of the reserved minced cucumber and chives.

Adapted From “Cocktail Parties,” by Williams-Sonoma, Georgeanne Brennan

Sponsored by Harmons