Who knew you could make such a pretty design from the humble cucumber - so juicy and fresh.
Ingredients:
- 75g crab pate
- 145g Tinned shredded crab meat
- 100g creme fraiche
- 1/4 red onion, finely chopped
- 1 small tomato finely diced
- 1 jalapeño, finely diced
- Fresh coriander, chopped
- Sea salt and ground black pepper
Instructions:
- In a bowl, mix crab pate, shredded crab.
- Add and combine with the creme fraiche
- Add diced tomato, onion, jalapeño, and coriander.
- Season with salt and pepper to taste.
- Peel in sections edges of a cucumber, chop into inch size pieces
- Scoop out cucumber - Not all the way to leave a bottom so your filling doesn't fall out.
