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
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
- 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.
- 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.