Crab-Meat Canapes

Photo: flickr user avlxyz

Ingredients

1 pound jumbo lump crab picked over,

shells removed

cup mayonnaise

1 teaspoon Dijon mustard

2 tablespoons chopped tarragon

Zest of 1 small lemon

Juice of 1 small lemon

Coarse salt

Freshly-ground black pepper

1 small English cucumber ends trimmed,

sliced 1/8" thick

4 smalls Belgian endive heads - (to 5) washed, and

pulled apart

2 roasted red peppers peeled, seeded

Preparation

Place the crab in a medium-size mixing bowl. Add the mayonnaise, mustard, tarragon, lemon zest, and lemon juice. Stir to combine. Season to taste with salt and pepper.

Top each slice of cucumber or leaf of Belgian endive with 1 heaping tablespoon of crab salad. Using a 3/8- to 1/2-inch heart-shaped aspic cutter, cut out roasted-red-pepper hearts. Garnish each mound of crab with a red-pepper heart.

Makes 3 cups salad and about 80 hors d'oeuvres.