Ingredients
4
seedless cucumbers (usually plastic-wrapped; 3 1/2 lb total), peeled
4
tsp wasabi paste (Japanese horseradish paste)
3/4
tsp salt, or to taste
1
(3-oz) container radish sprouts or baby pea shoots
1/2
lb jumbo lump crabmeat, picked over
Special equipment: a 1 1/2-inch fluted round cookie cutter; a melon-ball cutter (optional); a Japanese Benriner or other adjustable-blade slicer
Directions
1.
Prepare cucumber cups:
2.
Cut cucumbers crosswise into generous 1/2-inch-thick slices. Cut a fluted round from each slice with cookie cutter, then scoop out some flesh from center of each round with melon-ball cutter or a small spoon, creating an indentation but leaving bottom intact.
4.
Whisk together mayonnaise and wasabi, then whisk in lime juice and salt.
5.
Cut radishes into very thin slices with slicer. Halve slices, then cut crosswise into very thin strips. Trim radish sprouts to 1-inch lengths, measuring from top of sprout, and discard remaining stems. (If using pea shoots, cut sections with leaves into 1-inch pieces.)
6.
Stir together crab, wasabi mayonnaise, radish strips, and radish sprouts, then put a small spoonful of filling into each cucumber cup.
8.
Cucumber cups can be formed (but not filled) 1 day ahead and chilled, covered with plastic wrap.
9.
Wasabi mayonnaise can be made 1 day ahead and chilled, covered.
10.
Radishes can be cut and sprouts trimmed 1 day ahead and chilled separately in sealed plastic bags lined with dampened paper towels.
11.
Crabmeat can be picked over 1 day ahead and chilled, covered.
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