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Spicy Crab-Cucumber Salad

This sweet, yet spicy crab mixture gets a glam presentation with thinly sliced hot-house cucumbers, micro nasturtium leaves, and edible daisies.


8 oz. jumbo lump crab meat

1/2 C mayonnaise

2 T sour cream

1 T Worcestershire sauce

1 T Ready-Set-Serve Lemon Juice

1 clove Ready-Set-Serve Peeled Garlic, minced

1 T Sriracha sauce

1 tsp. kosher salt

1 Markon First Crop Hot-House Cucumber, sliced thinly

Micro nasturtium leaves

Micro edible daisies


In a large mixing bowl, combine crab, mayonnaise, sour cream, Worcestershire, lemon juice, garlic, Sriracha, and salt.

Mold mixture into a dome shape on serving platter. Cover dome with thin slices of cucumber, then decorate that with nasturtium leaves and flowers. Serve chilled.