Crab and Avocado Canapes

Many fishmongers and grocery-store fish departments sell containers of cleaned cooked crab claw meat, which saves tons of prep time and tastes ultrafresh. You'll find tubes of ready-to-serve wasabi near other sushi ingredients.

Ingredients: 1 tub (212 g) pasteurized crab claw meat 2 tbsp (30 mL) lime juice 1 tbsp (15 mL) olive oil 1 tsp (5 mL) prepared wasabi 1 avocado, pitted, peeled and finely chopped 1 green onion, chopped 1/2 sweet red pepper, finely diced 1 pinch salt 1 pinch pepper 1 large cucumber, cut in 1/4-inch thick slices (about 45 slices) Lime wedges

Preparation: Place crabmeat in sieve; pick through and remove any cartilage or shell. In bowl, whisk together lime juice, oil and wasabi; gently stir in crabmeat, avocado, green onion, red pepper, salt and pepper. Spoon about 1 tbsp crabmeat mixture onto each cucumber slice; arrange on platter. Garnish with lime wedges.

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