Adapted from The New Orleans Cookbook by Rima and Richard Collins
This cookbook is so good that I never got past it to any other Creole or Cajun cookbook.
This is a delicious starter, particularly good served with the Shrimp Creole recipe from the same cookbook.
Adapted from The New Orleans Cookbook
3 tablespoons mayonnaise
1⅓ tablespoons sour cream (yes, the recipe actually calls for 1 and one-third tablespoons)
1 teaspoon lemon juice
6 oz choice lump crabmeat, chilled (3 oz. per person - so you can increase it as much as you want to)
Cucumber slices (preferably Kirby)
Combine mayonnaise, sour cream, and lemon juice, and blend until smooth. Put the crabmeat in the middle of individual plates, and put some sauce over it. Garnish with cherry tomatoes cut in half and cucumber slices, preferably Kirby cucumbers (but any cucumber really will do), unpeeled, washed, and scored with a fork.