​Kilkeel Crab and Apple in Cucumber Cups by Ann Marie G. Halstead

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Serves 4

Cucumber Cups Ingredients

1 cucumber (scraped and cut in to 8)

4 ounces fresh cooked crab meat (white meat from claws and legs)

1 ounce Granny Smith apple (grated)

2 tablespoons lime juice

1 teaspoon lime zest

2 tablespoons crème fraiche

2 tablespoon mayonnaise

1 tablespoon shallots (finely chopped)

1 tablespoon flat leafed parsley (chopped) plus 8 springs for garnish

Dash of Tabasco sauce

Fine sea salt and freshly ground black pepper

Garnish Ingredients

8 small red chili (very finely chopped)

Directions

1. To prepare the cucumbers, scrape most of the green skin with a vegetable peeler leaving some for color and texture. Using a sharp knife cut the cucumber in 1-inch length pieces. Use a small melon ball scoop to cut out center of each to create a cup.

2. If using fresh crab meat, pick the crab and remove any shells.

3. Finely dice the shallot and flat leaf parsley.

4. Grate the apple finely and squeeze the lime juice over the top of it.

5. Combine the apple mixture, lime zest, crab meat, shallots, Tabasco sauce and chopped parsley.

6. Finally, add the crème fraiche and mayonnaise and taste to adjust the seasoning with fine sea salt and pepper. Adjust the consistency by adding some more crème fraiche and mayonnaise.

7. To serve, fill each cup with the crab and apple salad. Garnish with a flat parsley leaf and sprinkle a little of the finely diced red chili.