Crab & Cucumber Rolls

These little appetizer rounds look like they came off a catering platter, but they take about 15 minutes to put together. Hollowed-out cucumber sections get stuffed with a creamy crab salad spiked with Tabasco, then chilled and sliced into neat, bite-sized coins.

The cucumber acts as both container and flavor partner. Its cool, watery crunch contrasts the rich, creamy crab filling perfectly. Coring out the seeds creates a wide cavity that holds a generous amount of filling in each slice.

The crab salad itself is simple: canned crab mixed with mayonnaise, finely grated onion, a pinch of sugar to balance the heat, and enough hot sauce to give it a slow, building warmth. Pack it tightly into the cucumber so the slices hold together when cut.

Kitchen Tips

• Use a large, straight cucumber without too much curve. Bent cucumbers are harder to core evenly and the slices come out lopsided.
• Pack the filling firmly with no air pockets. Gaps make the slices fall apart when you cut them.
• Chill for at least an hour before slicing. Cold filling holds its shape; room-temperature filling squishes out.
• Use a sharp knife and wipe the blade between cuts for the cleanest rounds.

Variations

• Smoked salmon: Replace crab with chopped smoked salmon and add a squeeze of lemon and fresh dill.
• Spicy tuna: Use drained canned tuna with sriracha mayo for a budget-friendly twist.
• Cream cheese base: Swap the mayo for softened cream cheese for a denser, richer filling that holds its shape even better.