Wasabi Lime Crab Salad in Cucumber Cups

Ingredients

• 4  cucumber seedless peeled (usually plastic-wrapped;)
• 2 tablespoons juice of lime fresh
• 0.5 pound lump crab meat picked over
• 0.3 cup mayonnaise 
• 3 ounce radish sprouts 
• 6 medium radishes 
• 0.8 teaspoon salt to taste
• 4 teaspoons wasabi paste (Japanese horseradish paste)

Equipment

• paper towels
• whisk
• plastic wrap
• cookie cutter
• ziploc bags

Directions

1. Cut cucumbers crosswise into generous 1/2-inch-thick slices.
2. Cut a fluted round from each slice with cookie cutter, then scoop out some flesh from center of each round with melon-ball cutter or a small spoon, creating an indentation but leaving bottom intact.
3. Whisk together mayonnaise and wasabi, then whisk in lime juice and salt.
4. Cut radishes into very thin slices with slicer. Halve slices, then cut crosswise into very thin strips. Trim radish sprouts to 1-inch lengths, measuring from top of sprout, and discard remaining stems. (If using pea shoots, cut sections with leaves into 1-inch pieces.)
5. Stir together crab, wasabi mayonnaise, radish strips, and radish sprouts, then put a small spoonful of filling into each cucumber cup.
6. ·Cucumber cups can be formed (but not filled) 1 day ahead and chilled, covered with plastic wrap.·Wasabi mayonnaise can be made 1 day ahead and chilled, covered.·Radishes can be cut and sprouts trimmed 1 day ahead and chilled separately in sealed plastic bags lined with dampened paper towels.·Crabmeat can be picked over 1 day ahead and chilled, covered.