Peel cucumber and cut into 2-3 cm long pieces. Hollow out cucumber pieces by half and place in boiling salted water for about 30 seconds. Quench in iced water.
2. peel ginger, grate half of it finely. Cut remaining ginger into strips as fine as possible. Cut chili in half lengthwise, clean, seed, rinse and chop as small as possible.
3. shred crab meat and mix with mayo, grated ginger, chili and crème fraîche.
4. season the cream with salt, cayenne pepper and lime juice and fill into the hollowed out cucumber pieces. Garnish with cress and ginger strips.