This is the amuse-bouche we are greeting our Mountain View guests with tonight. It is a simple Snow Crab salad with just a little hint of spice. It sits inside a cucumber cup that adds a nice crisp attribute to the dish. It covers the better part of a pool of lemon-dill creme friache. The paprika salt has simply celery salt, paprika, crushed peppers, and dried garlic. To garnish this little burst of flavor, I used a red bell pepper and red onion inside a scallion, and a caper. Very simple start to a meal, but a very flavorful one as well.