Cucumber and Crab Salad Rolls

There must be some unspoken rule that as soon as May hits, our weekend calendars suddenly get more packed. It’s the season of birthdays, graduations, weddings, parties, barbecues, and showers. No matter how much notice we have, or how often we entertain, it always feels like a slight sort of panic, in terms of what to make or bring to all of these events.

May is a kick-starter into the season. It’s about food that looks beautiful and fills us up, but doesn’t weigh us down. It’s the ultimate transition for us folks in the rainy upper left, a confirmation that yes indeed, winter is over (hallelujah). And yes indeed, summer is coming (double hallelujah).

styled_shoot_008So it’s time to get our food groove back. Use this recipe, every year, and for every occasion this month. It looks beautiful, tastes great, is so simple and healthy, and will take you about 10 minutes from start to finish. See? You’re already killing it, and it’s only May.

  • 2 cucumbers, peeled, sliced, and scooped (see below)
  • ¼ pound cooked, shelled crab
  • 8 stalks chives, finely chopped
  • 1 red bell pepper, finely chopped
  • ¼ red onion, finely chopped
  • Juice of 1 lemon
  • Salt and pepper

Combine all ingredients (except cucumbers) in a medium mixing bowl, and mix well. Set aside. To make the cucumbers, peel first, then slice off the ends of each cucumber and discard. Slice cucumbers into 1-inch-long pieces, and with a small spoon, gently scoop the seeds out of one side. Place cucumbers facing up on a serving tray, and fill each cucumber hole with crab filling and arrange on a serving platter. Makes 12 appetizer bites.

Tip: The filling can be made ahead of time for quicker assembly. Keep both ingredients refrigerated until ready to serve.

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