Daikon Radish Boxes With Crab Salad Recipes

DAIKON RADISH BOXES WITH CRAB SALAD

Daikon Radish Boxes with Crab Salad image

These Daikon Radish Boxes are topped with dollops of crab salad.

Provided by Martha Stewart

Yield Makes 24

Number Of Ingredients 8

Ingredients

3 to 4 large daikon radishes (about 3 pounds)
1/2 pound lump crabmeat (1 cup)
1/2 cucumber, peeled and seeded, cut into 1/4-inch dice
2 tablespoons mayonnaise
1 tablespoon freshly squeezed lemon juice
1 teaspoon mustard
1 teaspoon coarse salt
1 teaspoon chervil leaves, plus more for garnish

Steps:

Cut the daikon radishes into 1 1/4-inch cubes (make sure the bottom is cut evenly so the cube will sit flat). Use a 1-inch melon baller to scoop out a bowl in the center of each cube.
Bring a pot of water to a boil, and blanch the daikon boxes for 3 minutes. Drain, and set aside.
Pick over the crabmeat, and discard any shells or cartilage. Place the crabmeat in a medium bowl, and add the diced cucumber, mayonnaise, lemon juice, mustard, salt, and 1 teaspoon chervil leaves. Stir the mixture until combined.
Place 1 heaping teaspoon crab salad into each daikon box, and garnish with remaining chervil leaves. Serve.

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