INGREDIENTS
4 large radishes
1/2 cup fresh corn kernels
4 oz. fresh lump crabmeat
1/2 ripe avocado
1 TBSP. red onion
1 TBSP. fresh lime or lemon juice
2 tsp. jalapeño hot pepper sauce
1/4 tsp. salt
24 slice English cucumber
Cilantro leaves and radish strips
DIRECTIONS
Thinly slice enough radishes to make 24 slices.
Finely chop remaining radishes.
In a small bowl, combine corn, chopped radish, crabmeat, avocado, onion, lime juice, pepper sauce and salt. Stir well.
Top each cucumber slice with a radish slice.
Spoon crabmeat mixture on top.
Garnish each with a cilantro sprig and radish strips.
