Following on from last week’s summer cocktail recipes, comes the perfect accompaniment for your silly-season drinks party: this super-simple canapé. It’s refreshingly carb and dairy-free, making it about as healthy a snack as you are likely to enjoy this season. But the best part of all? It’s incredibly fast and easy to prepare, and as luxurious as you can hope for, especially when you use beautiful, freshly picked crabmeat from your local fishmonger. Just be sure to pick over the crab and remove any stray pieces of shell. The crunchy cool cucumber slices provide a nice contrast to the rich crabmeat, so these bites feel light, fresh and elegant.
STYLING TIP Serve these pretty little morsels on the season’s coolest surface – marble. Not only is it beautiful, festive and luxurious, it will also help to keep the canapés naturally cool for longer. And what could be more perfect for an Aussie Christmas party than ultra-fresh seafood set against green cucumber and dusted with red paprika? So festive!
- 500 g picked cooked crabmeat
- 1/4 cup mayonnaise
- 1 celery stalk, finely diced
- 1 tbsp finely chopped fresh chives
- 1 shallot, minced
- Juice from half a lemon
- Sea salt, to taste
- 1 large cucumber
- 1/4 tsp paprika
- Dill or fennel flowers for garnish (optional)
In a bowl, stir together the crabmeat, mayonnaise, celery, chives, shallot, lemon juice and salt.
Slice the cucumber thinly on the diagonal. Place a dollop of the crab mixture on top of each cucumber slice, sprinkle with the paprika and garnish with flowers. Arrange on a platter and serve immediately. Serves 4 to 6.
—Head to Williams-Sonoma for lots more inspiration, or book a cooking class in their Sydney Cooking School – it makes the perfect Christmas gift for your favourite foodie.