Light, refreshing, and perfect as a first course or main course for a light ladies’ lunch. Lemon cucumbers are round rather than cylindrical, and their skin is yellow. They have a light, citrusy flavor and crisp texture, with a large seed cavity. I like to buy the live rock crabs at the Santa Barbara harbor on Saturday mornings. You can ask for claws only, which makes the shelling easier. I like Mexican crema better than sour cream. It is more fluid, and works great for creamy dressings.

Ingredients – Serves 6
6 small lemon cucumbers
10 oz rock crab meat, cooked and chilled
6 oz Crema Mexicana (available at Mexican markets)
3 oz fresh lime juice, plus limes for garnish
2 Tbs. minced fresh chives
1 Tbs. minced fresh dill
¼ tsp. cayenne pepper, or to taste
½ tsp. sugar
½ tsp. salt

Process
1. Rinse and dry the cucumbers. Slice off the top of the cukes, and scoop out the seeds. Reserve.

2. Make a dressing with the lime juice, crema, minced chives, dill, salt, sugar, and cayenne pepper.

3. Toss the crab meat with half the dressing. Fill the cucumbers with the crab. Keep chilled until ready to serve.

4. Pool the rest of the dressing on appetizer plates, top with the stuffed cucumbers, garnish with a sprig of chive and dill, and wedge of lime. Serve.