Spring Starter Recipe: Cool Shrimp and Cucumber Crackers

I think that every dinner party should start with something tasty to awaken the appetite, or to occupy your guests while the meal receives its finishing touches. I don't want to overload guests with a too-heavy appetizer, though — you're about to feed them dinner, after all. Here is one little bite that is a small yet delicious way to start a meal in late spring or early summer.

Little things on crackers are the classic answer to the hors d'oeuvre, of course, and I really rely on good crackers and bits and bobs from the refrigerator to make up an appetizer platter. This particular appetizer came together so quickly with whole-grain crackers, English cucumber sliced very thin, and a touch of leftover sour cream. I topped them with tiny langostino tails from Trader Joe's. (Depending on where it is sourced from, langostino is the meat of squat lobster, or crayfish. It's not shrimp or prawn, and not proper lobster either. It's a fairly inexpensive and delicious seafood option, but you can also use extra-small shrimp.)

Layer all these little bites on one cracker and serve immediately. Easy, cool, pretty, and delicious.

Here's exactly what went into these:

Cool Shrimp and Cucumber Crackers
serves 6 to 8

Whole-grain crackers
1/2 long English or seedless cucumber, washed and cut very thin
Full-fat sour cream
12 ounces langostino tails or tiny shrimp, defrosted
Sea salt and freshly ground black pepper

Place a thin round of cucumber on each cracker. Top with a dollop of sour cream, then a piece of seafood. Sprinkle lightly with salt and pepper.

What's your favorite cracker-based appetizer? Any reliable and delicious recipes to share?

(Images: Faith Durand)

Comments (17)

Hmm, would you offer an alternative to cucumbers? I am not a picky eater, but I HATE cucumbers.

You could go with a couple chives or a thinly sliced radish, or skip the veggie altogether.

I'm actually totally fascinated - why do you hate cukes? I've always thought them the least offensive vegetable imaginable - is there a good story here??

This looks delicious. I might add a little bit of grated horseradish to the sour cream.

I find cucumbers such a lovely, crunchy, easy-to-eat vegetable. They don't have a strong taste and are a lovely backdrop for anything. (Spicy cucumber and toasted almond salad, for example, as a side dish.) These appetizers look easy and very tasty.

Cucumbers have a very distinct, if not strong, taste. I didn't like them for years...I'm only now getting over my aversion to them. Too grassy.

We grew cucumbers as kids and I hated their bitter, seediness. Even the lemon cukes are very seedy and astringent. I'm with ErikTheRed, cucumbers are not something I cook with. Greek yogurt would be a perfect in place of the sour cream.

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I hate cucumbers too! I loved the image above until I saw the cucumbers hiding under the shrimp. I'm not a picky eater at all but find cucumbers to be very strong in taste and texture. I especially hate it when cucumber is in sushi. I feel like when it's in a dish, it's the only thing you taste.

Very strong in taste??? I dont think anyone how says that a cucumber has a strong taste has ever had one. Are you maybe thinkinhg of pickles? Anyway this looks great, might just try it tonight!

I know the difference between a cucumber and a pickle, thanks. Perhaps what I should say is that their distinct flavor is overpowering and not harmonious.

Oops, I totally forgot to respond back to this thread.

I think the real reason I hate them is that the taste of a cucumber generally overpowers everything else you're serving it with. And I swear, I'm not picky, it's just cucumbers.

Cilantro has a similar effect, but cilantro just doesn't bother me as much for some reason.

Pickels, I love pickels. I could eat pickels all the time, so it's not the texture.

I think radishes are a good substitute, thanks @junathen.

Actually, even though they aren't considered to have a strong taste, cucumbers give a lot of people indigestion. In Spain, they sell premade gazpacho labeled 'Suave', which doesn't contain cucumbers.

I would counter the argument for 'strong taste' and 'overpowering' in cucumbers with this suggestion...perhaps it is strong/overpowering to those who dislike them simply because of their dislike. I hate black pepper - whenever it is in a dish where noone else in my family notices it, I can taste it in the very first bite - and I too claim 'it is all I can taste'.

If you don't like cukes, try some thin jicama. It will give you the crunch, like a water chestnut, but doesn't have much flavor of its own.