Verrine of Crab and Cucumber Recipe

Ingredients:

• 1 cup of fresh crabmeat
• 1 medium cucumber, peeled and diced
• 1/4 cup of mayonnaise
• 2 tablespoons of sour cream
• 1 tablespoon of chopped fresh dill
• 1 teaspoon of grated lemon zest
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the crabmeat, cucumber, mayonnaise, sour cream, dill, lemon zest, salt, and pepper. Mix well.
2. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
3. When ready to serve, layer the crab and cucumber mixture into verrine glasses.
4. Garnish with extra dill and cucumber slices if desired.

Verdict:

This Verrine of Crab and Cucumber is a refreshing summer appetizer that is perfect for any occasion. The creamy, flavorful crab and cucumber mixture pairs perfectly with the crunchy texture of the diced cucumber. The subtle hints of lemon and dill add a light zing that will leave your taste buds satisfied.

Serving Suggestions:

This dish can be served as an appetizer or a light lunch. You can also serve it with a side salad or some crusty bread to make it a more filling meal. Enjoy!