- 1 6-ounce can crabmeat, drained, or 4 ounces fresh crabmeat
- 1/4 cup mayonnaise
- 3 tablespoons minced red onion
- 1 tablespoon chopped fresh tarragon
- 2 teaspoons fresh lemon juice
- 1 English hothouse cucumber
- Gently mix first 5 ingredients in medium bowl; season with salt and pepper.
- Cut twenty-eight 1/4-inch-thick round slices from cucumber (reserve remaining cucumber for another use). Arrange cucumber slices on platter. Top each slice with crab mixture.