Mini-Crab Salad Canapes

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Makes enough salad to fill 24 cucumber cups

1 avocado, peeled, diced into small cubes

200 grams/7 oz crab meat

squeeze of lemon or lime juice

salt & pepper

2 tablespoons flax seed oil

1 tablespoon apple cider vinegar

1/2 teaspoon mustard

1 teaspoon honey


1. To make the dressing, mix all the ingredients together in a jam jar and shake well.

2. Pick over the crab meat to check for shells, and place the meat in a bowl. Add the avocado, squeeze of juice and season. Pour the dressing over the crab and gently fold it through.

3. To make cucumber cups, use a melon baller to remove the centre section, then cut the cucumber – mine ended up being about 2cm thick. Spoon the crab mixture into the cucumber shells. Other ways to serve the salad would be – on witlof leaves (bear in mind, these are bitter tasting), thin slices of apple, small pieces of toasted bagel, and many homewares shops sell special spoons and dishes for serving canapes.

Bon Appetit!

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