Caviar Crab Cucumber Cup Recipes

CUCUMBER CRAB BOATS

Steps:

• Cut the cucumbers in half lengthwise. Use a spoon to scrape out the seeds. Cut each cucumber half crosswise into 4 pieces and place on a paper towel-lined baking sheet. Sprinkle with salt. Let stand while making the filling.
• Beat the cream cheese and mayonnaise in a medium bowl until smooth. Fold in the celery, bell peppers, crabmeat, seafood seasoning, lemon zest, lemon juice and chopped dill.
• Pat the cucumbers dry (to remove the liquid and salt). Spoon the crab salad into the hollowed cucumbers. Garnish with more dill. Refrigerate until ready to serve.

CUCUMBER CUPS STUFFED WITH SPICY CRAB

Steps:

• Removed the peel from the cucumber using a vegetable peeler. Cut the cucumber into 2" slices.
• Using a small melon baller, scoop out most of the inside. You will want to leave the walls and a thick portion of the bottom intact.
• In a bowl, combine the sour cream and the cream cheese with a fork until well combined. Add the remaining ingredients and stir until combined.
• Fill each of the cucumber cups with the crab dip.
• Refrigerate until ready to serve. Serve within 2 hours of making.

CRAB LOUIS CUCUMBER CUPS

Steps:

• Peel cucumbers lengthwise to create alternate stripes.
• Trim ends, then cut crosswise into 3/4" pieces.
• With melon baller, scoop flesh from centers to form a cups.
• Combine mayonnaise, cream cheese, ketchup, chili garlic sauce, and Worcestershire in a bowl.
• Fold in crab, bell pepper, chives, and 2 teaspoons minced lemon zest; season with salt and pepper.
• Fill cups to slightly overflowing with crab mixture.
• Garnish each with a tomato slice and a few strands of lemon zest.

CUCUMBER CUPS FILLED WITH CRAB APPETIZER

Steps:

• Mix all the ingredients together, taste for seasoning; set aside. This can be covered and refrigerated for 1 day.
• Cut the unpeeled cucumber into 1-1/2" thick slices; with the cucumber slice still laying on it's side, make a diagonal cut, now you have two diagonal cut pieces of cucumber.
• Use a melon baller to make a small round hole in the center of the cucumber where the seeds are to make a cup; do not cut completely through to the other side.
• Lightly salt each cucumber cup; place on a paper towel to drain. They can be refrigerated at this point and finished later.
• When ready to serve remove the cucumber cups from the refrigerator and place a small amount of the crab mixture in the center of each round hole in the cucumber and serve; garnish with fresh herbs.