Try this tempting crab and cucumber appetizer

Inspired by crisp cucumber and succulent Louisiana blue crab, this pick-up hors d’oeuvre is the perfect summertime party food. Bite into tender flakes of dressed crabmeat tucked neatly in a cucumber “cup” and garnished with fresh herbs and slivers of cherry tomato. It’s easy to assemble, beautiful to look at and ridiculously seasonal. You can find plenty of crabmeat and cucumber at the Thursday and Saturday’s Red Stick Farmers Markets. In fact, the market’s “Cool as a Cucumber” fest Saturday features recipes and events reflective of the state’s abundance of summer cukes.

Makes two dozen.

4 medium cucumbers, preferably on the thin side
8 oz. lump crabmeat, bits of shells removed
Ľ cup mayonnaise
Ľ cup cream cheese softened
Juice of one half lemon
˝ teaspoon Worcestershire sauce
Salt and pepper to taste
Fresh chopped chives and slivers of cherry tomato for garnish

Peel cucumbers and trim ends so that they are flat. Cut each cucumber into pieces of about 1–1 ˝ inches in length. Keep them shorter if the cuke is wider. Gently scoop out pulp and seeds in each piece, carefully leaving the bottom intact. Blend mayonnaise and cream cheese in a medium bowl. Add lemon and Worcestershire sauce. Add salt and pepper to taste. Fold in crabmeat. Carefully fill each cucumber cup with crabmeat mixture and garnish with chives and tomatoes. Serve immediately.

Pairing note:This appetizer pairs well with a dry Rosé, which you can find in rich supply from local wine shops and independent grocers. These vendors are stocking more Rosés than ever, so pick one up and start enjoying.