Saturday, July 18, 2009

Crab Stuffed Cucumbers

Recipe number six from the "Too Many Cucumbers?!" series.

Crab Stuffed Cucumbers

(photo by cravinmaven on flickr)

  • 1/2 cup (generous) shredded crabmeat (about 2 ounces)
  • 1/4 cup chopped green onion (white and green parts)
  • 3 tablespoons light sour cream
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons finely chopped red bell pepper
  • 1 tablespoon finely chopped pink pickled ginger slices*
  • 1/2 teaspoon minced jalapeƱo chili with seeds
  • 1 English hothouse cucumber, cut into 3/4-inch-thick slices
  • Fresh cilantro sprigs


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.

recipe comes from

or if you would prefer a pork stuffing: B's Cucumber Recipes

No comments:

Post a Comment

Thanks for taking time to leave a comment!


Related Posts with Thumbnails