Wild Alaskan Crab Cups Topped with Caviar

• Gluten free

• Seafood

  • 2 Alaska snow crab clusters, Wild cooked and shelled
  • 1 small jar Caviar

• Produce

  • 1 Alfalfa sprouts
  • 2 tbsp Flat leaf parsley, fresh
  • 6 Radishes, medium
  • 1 Radishes
  • 4 Seedless cucumbers [see note 1

• Condiments

  • 1/2 2 teaspoons fresh lemon juice, fresh
  • 1 tbsp Hot pepper sauce like tabasco

• Baking & Spices

  • 1 Salt and ground black pepper

• Dairy

  • 1/4 cup Cream cheese
  • 1/4 cup Sour cream

Found on kitchendreaming.com

Description

Ingredients

• 4 seedless cucumbers [See Note 1]
• ¼ cup sour cream
• ¼ cup cream cheese, softened
• 1 tablespoon hot pepper sauce like Tabasco
• 2 teaspoons fresh lemon juice (about ½ a lemon)
• 2 tablespoons chopped fresh flat-leaf parsley
• salt and ground black pepper, to taste
• 6 medium radishes, diced thinly
• 2 Wild Alaska Snow Crab clusters cooked and shelled
• 1 small jar caviar
• Optional Garnishes for platter:
• alfalfa sprouts
• thinly sliced radishes

Directions

• Peel the cucumbers then cut the cucumbers crosswise into generous ¾ to 1-inch-thick slices. With a small spoon or a melon baller, scoop out the center of each cucumber round creating an indentation but leaving the bottom whole.
• Whisk together sour cream, cream cheese, hot sauce, salt and ground black pepper. Then whisk in lemon juice.
• Cut radishes into very thin slices and then slice again in the opposite direction to create a small dice. Added the radishes and chopped parsley into the dressing mix. Stir this together with the crab until well blended. Taste the crab salad and re-season to taste with salt and pepper being mindful that the caviar is also. Place a small spoonful of filling into each cucumber cup. Top with a small dollop of caviar. Keep refrigerated until serving time. Serve chilled.