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Cucumber Cups Stuffed with Spicy Crab

By on July 7, 2011 in Appetizers, Fish, Veggies

Barbecue season is upon us. And as much as we need a great sundress and cute pair of wedge heels, we also need great party recipes. What makes a party food recipe great? Three qualities: 1. Tasty (obviously) 2. Travels well (in the event of off site parties) 3. Possible to sit at room temperature for a period of time without becoming a huge mess (sorry cheese dip and ice cream cake, we still love you)

Here are some of my favorites:

1. Jalapeno Popper Filled Potato Bites. The marriage of two great bar snacks

2. Olive & Goat Cheese Tartlets.

3. Caprese BLT Sliders with Puff Pastry Buns 

4. Boozy (or not) Watermelon Stars.

5. And the reason you are all here today: Cucumber Cups Stuffed With Spicy Crab

I saw these a few years ago on Iron chef. Cups made of cucumber. Brilliant. I am embarrassed to say that it took me nearly a year to figure out how it was done. Turns out, it’s so easy. All you need is a melon baller.

For a vegetarian filling, check out my Cucumber Cups With Goat Cheese Caprese 

Print
Cucumber Cups Stuffed with Spicy Crab

Ingredients

  • 3 long cucumbers
  • 1/4 cup sour cream
  • 1/4 cup cream cheese, softened
  • 3/4 cup crab meat, excess water removed
  • 1 tsp hot pepper sauce (Tabasco or tapito)
  • 1 tsp brown mustard
  • Salt and pepper to taste
  • 1 tbs minced green onion
  • Garnish with chili powder or paprika if desired

Instructions

  1. Remove the peel from the cucumbers using a vegetable peeler. Cut the cucumber into 2 inch slices. Using a small melon baller, scoop out most of the inside. You want to leave the walls and a thick portion of the bottom intact.
  2. 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.
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