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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Recipe is from Better Homes & Gardens Holiday Appetizer magazine. If preferred, you may substitute smoked salmon in place of the crab. Prep time does not include chill time. Ingredients:
1/2 lb cooked crab meat, flaked (can sub imitation crab meat) |
1 (3 ounce) package cream cheese, cut up and softened |
2 tablespoons mayonnaise |
1 tablespoon dijon mustard |
1 tablespoon shallot, minced |
2 teaspoons prepared horseradish |
1/2 teaspoon ground cayenne pepper |
1/4 teaspoon salt (optional) |
4 medium cucumbers (each approx. 8 inches long or use english cucumber) |
Directions:
1. Remove 2 tablespoons crab meat for garnish, if desired. Place the remaining crab, cream cheese, mayonnaise, mustard, shallots, horseradish, cayenne pepper and salt (if using salt) in a food processor bowl; cover and process until smooth, scraping sides of bowl. Spoon mixture into a pastry bag fitted with a large star tip.
2. Using a zester or vegetable peeler, peel the cucumbers, leaving some strips of skin. Cut into 3/4 inch thick slices (or halve 2 cucumbers lengthwise and slice 3/4 inch thick). With a melon baller, scoop out the center of each slice to create a cup. Pipe mousse into cucumber cups. Garnish each with reserved crab meat, if desired. Cover and chill up to 2 hours before serving.
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