Ingredients
400 g lump crab meat (appx 2 cups)
3/4 cup of walnuts
1/4 cup of dried cranberries
2 tbsp of mayonnaise
1/8 tsp of wasabi paste
2 large cucumbers
the juice of 1 freshly squeezed lemon
4 oz of Wasabi infused Whitefish Caviar (preferably Little Pearl’s all-natural American Caviar, as it is sustainably farmed and affordable.)
salt and pepper to taste
Preparation
Pulse walnuts, cranberries, mayonnaise, lemon juice and wasabi paste in food processor until the mixture is combined, but not yet smooth. (Similar to a crunchy peanut butter texture.)
In a bowl, mix the crabmeat into the paste delicately with a fork. The crabmeat should remain airy, lightly coated and loosely packed.
Cut cucumbers (peeled or unpeeled to your preference) into 1 inch lengths. Scoop out the middle with a melon baller or small sharp spoon, carefully leaving the bottom of the cucumber “cup” intact.
Arrange cucumber cups and overfill with the crabmeat mixture, packing slightly into the bottom of the cup.
As a final step, top your treat with a spoonful of the wasabi infused whitefish caviar.
Serve chilled.
