Cucumbers With Pickled Ginger And Crab

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
98
FAT
9%
CHOL
10%
SOD
12%

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Ingredients for 10 servings

6 cucumbers

2 1/2 Tbs. mayonnaise

2 tsp. extra-virgin olive oil

1 1/2 tsp. fresh lemon juice

2 tsp. minced shallot

1 tsp. Thai chili paste

1 tsp. minced fresh chives

1/4 tsp. salt

1 1/2 cups fresh-cooked lump crabmeat, picked over for cartilage and shell fragments, chilled

1 cup drained sliced pickled ginger

Small fresh flat-leaf parsley sprigs for garnish (optional)

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