- 4 seedless cucumbers (usually plastic-wrapped; 3 1/2 pounds total), peeled
- 1/4 cup mayonnaise
- 4 teaspoons wasabi paste (Japanese horseradish paste)
- 2 tablespoons fresh lime juice
- 3/4 teaspoon salt, or to taste
- 6 medium radishes
- 1 (3-ounce) container radish sprouts or baby pea shoots
- 1/2 pound jumbo lump crabmeat, picked over
- Special equipment: a 1 1/2-inch fluted round cookie cutter; a melon-ball cutter (optional); a Japanese Benriner or other adjustable-blade slicer
- Cut cucumbers crosswise into generous 1/2-inch-thick slices. Cut a fluted round from each slice with cookie cutter, then scoop out some flesh from center of each round with melon-ball cutter or a small spoon, creating an indentation but leaving bottom intact.
- Whisk together mayonnaise and wasabi, then whisk in lime juice and salt.
- Cut radishes into very thin slices with slicer. Halve slices, then cut crosswise into very thin strips. Trim radish sprouts to 1-inch lengths, measuring from top of sprout, and discard remaining stems. (If using pea shoots, cut sections with leaves into 1-inch pieces.)
- Stir together crab, wasabi mayonnaise, radish strips, and radish sprouts, then put a small spoonful of filling into each cucumber cup.