By In The Kitchen With Stefano Faita


Crab Salad
1 cup crab meat (fresh, canned or frozen)
1 small tomato, finely diced
1 small shallot, finely diced
1 jalapeno, finely diced
1 to 2 tbsp. chopped cilantro
Juice of 1 to 2 limes
1 tbsp. extra virgin olive oil
Salt and freshly ground pepper, to taste

2 English cucumbers
Chopped chives or cilantro leaves, for garnish


Crab Salad
If using frozen crab meat, thaw before using.

Add crab meat, tomato, shallot, jalapeno, cilantro, lime juice, olive oil and salt and pepper to bowl. Toss to combine. Cover and set aside in fridge while you make the cucumber cups.

Trim ends of cucumbers. Cut each cucumber into 1-inch thick slices. To make the cucumber cups: scoop out centre of each slice, making sure to leave the base intact.

Spoon a little crab salad into each cup. Garnish with chopped chives.

Yield: 16 servings.

in the kitchen with stefano faita devils on horseback with arugula leaves on a wooden dishin the kitchen with stefano faita empanada bites served with Parsley Chimichurri and sour cream for dipping