Cucumber boats with North Sea crab tartare

Ingredients for 8 servings:

• 4 mini cucumbers or snack cucumbers
• 75 g North Sea crabs, cooked, peeled
• 2 tbsp, heaped sour cream
• 1 tbsp cream cheese with Gorgonzola
• 1 tsp, heaped capers
• ½ bunch of dill
• 1 lemon(s)
• some lemon juice, freshly squeezed
• n. B. Salt and pepper from the mill
• 1 pinch(s) of cayenne pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quick finger food

Mix the sour cream with the Gorgonzola cream cheese and a little freshly squeezed lemon juice, and season with salt, pepper, and cayenne pepper. Wash and dry the baby cucumbers, then remove the stems. Halve the cucumbers and remove the seeds with a small spoon. Finely chop the North Sea crab, capers, and dill and mix into the sour cream. Peel the lemon and remove some of the lemon fillets. Set aside a few dill sprigs for garnishing. Fill the cucumber halves with the crab cream and garnish each with a dill sprig and half a lemon fillet.