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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I saw this just recently in Cuisine at Home magazine. Two of my favorite flavors in the world, crab salad and cucumbers! Very tasty and very pretty, and a real company pleaser. I hid 3 away on a lovely dish while I charged up my camera battery, but someone found them. :( Be sure to use the English cucumbers because of their seedless, uniform shape and tender skin. These would also be very good with shrimp. I made them up about 1 hour ahead, tented them with toothpicks and plastic in the fridge, then served them on lettuce leaves. YUM! Ingredients:
2 -3 english cucumbers |
1/4 cup mayonnaise |
1/4 cup cream cheese, softened |
2 tablespoons ketchup |
2 teaspoons chili-garlic sauce |
1 teaspoon worcestershire sauce |
12 ounces crabmeat |
1/2 cup yellow bell pepper, finely diced |
1/4 cup fresh chives, chopped |
2 teaspoons lemon zest, minced |
salt and pepper, to taste |
grape tomatoes, slices (for garnish) |
fine strips lemon zest (for garnish) |
Directions:
1. Peel cucumbers lengthwise to create alternate stripes.
2. Trim ends, then cut crosswise into 3/4 pieces.
3. With melon baller, scoop flesh from centers to form a cups.
4. Combine mayonnaise, cream cheese, ketchup, chili garlic sauce, and Worcestershire in a bowl.
5. Fold in crab, bell pepper, chives, and 2 teaspoons minced lemon zest; season with salt and pepper.
6. Fill cups to slightly overflowing with crab mixture.
7. Garnish each with a tomato slice and a few strands of lemon zest.
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