Cucumber Cups Stuffed With Spicy Crab Recipes
CUCUMBER CUPS STUFFED WITH SPICY CRAB
I DD found this recipe and we used it as an appitizer for a Bridal shower. The filling can be made up ahead of time and cups filled 2 hours before serving
Provided by Abby Girl
Categories Crab
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 74.7, Fat 5.4, SaturatedFat 3, Cholesterol 15.6, Sodium 104, Carbohydrate 6.2, Fiber 0.8, Sugar 3.2, Protein 1.8
CRAB-STUFFED CUCUMBERS
Steps:
- Combine first 7 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared up to 6 hours ahead. Cover and refrigerate.)
- Using small melon baller, scoop out centers of cucumber leaving bottom shell intact. Fill centers and slightly mound crab mixture atop cucumber. Garnish each with cilantro sprig. Transfer to platter and serve.
CUCUMBER CUPS FILLED WITH CRAB APPETIZER
Make and share this Cucumber Cups Filled With Crab Appetizer recipe from Food.com.
Provided by kiwidutch
Categories Crab
Time 30m
Yield 10 Cups
Number Of Ingredients 10
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.
Nutrition Facts : Calories 12.6, Fat 1.4, SaturatedFat 0.2, Sodium 2.1, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1
CRAB CUCUMBER BITES
I look for recipes that are deceptively easy. These fancy-but-quick crab and cucumber appetizers are heavenly, and the stand-out colors light up any gathering or holiday table, no matter the season. -Nancy Czarnick, Desert Hills, Arizona
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- Peel strips from cucumbers to create striped edges; cut each cucumber into 16 slices, about 1/4-in. thick. Pat dry with paper towels; set aside., In a small bowl, beat the cream cheese, lemon juice and pepper sauce until smooth. Fold in the crab, red pepper and onions. Place 1 heaping teaspoonful onto each cucumber slice. Serve immediately.
Nutrition Facts : Calories 16 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 41mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
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