Langostino Cocktail Salad In Cucumber Cups |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I've seen a few photos floating around where cucumbers are used as edible serving vessels. What a great idea! Feel free to sub shrimp, crab meat, or lobster tail for the langostino tails. Ingredients:
8 oz. cooked langostino tails, thawed (i got mine in trader joe's freezer section) |
2 tbsp mayonnaise |
2 tsp lemon juice |
1 tsp worcestershire sauce |
sea salt, to taste |
sriracha, to taste |
toasted sesame oil, to taste |
1 large seedless cucumber, ends trimmed slightly for flat surfaces |
Directions:
1. Finely chop langostino tails See Photo. Place in non-reactive mixing bowl.
2. Add mayo, lemon juice, and Worcestershire See Photo. Mix well to incorporate. Season to taste with sea salt, Sriracha and sesame oil. Mix well once more and refrigerate until ready to serve.
3. Cut cucumber into about 2 inch pieces. Scoop out middle with a melon baller, careful not to go through the bottom. Place pieces scooped side down onto a paper towel.
4. Stir langostino salad before assembling cups. Divide salad equally among cucumber cups.
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