Lime Crab Salad in Cucumber Cups

My friend Jamey made these adorable mayo-free crab salad stuffed cucumber cups for our Lady Gaga reunion and passed the recipe on to me. These were a crisp, light and refreshing snack that complimented the other appetizers nicely. As it is always nice to sneak a vegetable in with potato chips and sliders. I’m sure it took some time and effort to make these cucumber cups but they made for a beautiful presentation. I’m sure you could do this in advance.

We all agreed that these would be a perfect summer time snack.

Lime Crab Salad in Cucumber Cups

  • English cucumber, unpeeled
  • 1/4 cup crabmeat
  • 1 teaspoon lime zest
  • 1 teaspoon lime juice
  • 1 tablespoon scallion, sliced fine
  • 1/4 cup celery. diced
  • 1 tablespoon extra-virgin olive oil
  • Salt & Pepper, to taste
  • Fresh herbs (basil or parsley) for garnish

Wash cucumber, cut crosswise into 1-1/2-inch slices, then cut each slice diagonally in half (see my photograph). Scoop out centers making cups with a melon baller leaving 1/4-inch walls. Salt cups lightly; turn upside down to drain
on paper towels. Mix together in a bowl the crabmeat, lime zest, lime juice, green onion, celery, olive oil, salt and pepper. Fill cups with crab mixture. Garnish.


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