How To Host The Perfect Fall Dinner Party In NYC

Hamptons Cucumber Cups With Crabmeat Makes about 36 pieces What you'll need: 4 English (seedless) cucumbers, peeled 1/2 cup (85 g) jumbo lump crabmeat Juice of 1 lime 1/2 cup mayonnaise 1/4 cup finely chopped onion 1 tablespoon chopped fresh flat-leaf parsley, leaves 3 dashes hot sauce Kosher salt and cracked black pepper 4 fresh chives, finely chopped Directions: Remove the ends and cut the cucumbers into 1-inch (2.5 cm) sections. Using a small melon baller, scoop out some flesh and scrape away part of the wall. Leave the bottom intact. In a medium bowl, toss together the crabmeat and lime juice and set aside. In a separate bowl, combine the mayonnaise, onion, parsley, and hot sauce. Season with salt and pepper to taste. Toss the crabmeat in the mayonnaise mixture. Spoon the mixture into the cucumber cups, garnish with the chives, and serve immediately. [Photo credit: Jerry Rabinowitz]