Ingredients
- 1 can of Patagonian Snow Crab (150g)
- 1 large cucumber
- 1 tbsp cream cheese, at room temperature
- 1 tbsp mayonnaise
- 1 tbsp lemon juice
- Salt and pepper to taste
- Chopped chives, for garnish
- Fresh greens for garnish
Directions
Place the crab meat in a strainer to remove excess liquid.
In a bowl, mix the drained crab with cream cheese, mayonnaise, and lemon juice. Season with salt and pepper to taste.
Using a mandoline or vegetable peeler, cut the cucumber into thin, lengthwise slices. Place a small amount of the crab mixture at one end of each cucumber slice. Carefully roll up the cucumber to form a roll. Sprinkle chopped chives over the rolls. Top with microgreens for a fresh and elegant touch. Serve the rolls on a plate decorated with autumn elements, such as mini pumpkins or dried leaves, to highlight the Thanksgiving spirit.
Tip: Serve cold to maintain the freshness of the cucumber and crab. If desired, pair with a light yogurt or lemon-based dip.
