Looking for a light summer snack or a fresh and easy hor d'oeuvre recipe for that last-minute get together? Well, look no further than that cucumber laying in wait in your vegetable drawer. If you're lucky enough to have a few growing in your garden, even better!
Few ingredients are as crisp and refreshing as a fresh, sun-ripened cucumber straight from the vine. The cucumber makes a great appetizer base option with just enough chic attitude to avoid being conspicuously healthy. Anything you'd pile onto a cracker can easily set atop a thick slice of cool cucumber.
Other ideas for cukes? My uncle used to crunch into them whole with a sprinkle of sea salt, or as he taught me one summer many years ago, cucumbers chopped up with bleu cheese crumbles and a dash of cider vinegar are, in fact, divine. I also love to slice them nice and thin, toss with apples, avocado, minced jalapeno and a touch of white balsamic vinaigrette for a zesty salad with a kick.
Cucumber Crab Cups
- 2 cucumbers
- 1 avocado
- 1 1/2 c. crab meat
- 1 clove garlic
- 3 Tbs. mayonnaise
- 1 tsp. prepared horseradish
- 1/2 tsp. lemon or lime juice
- 1/4 tsp. paprika
- 1/4 tsp. sugar
- salt, to taste
- pepper, to taste
1. Peel the cucumbers. Cut them into 1-1 1/2 inch slices. Gently spoon out the seeds, leaving about 1/4 of cucumber at the bottom of each cup. Discard the seeds and set the cucumber cups aside while you make the filling.
2. Crush and mince the garlic clove. Sprinkle with a little bit of salt. Drag the flat side of a knife across the garlic to mash into a paste.
3. Squeeze the crab meat in a paper towel to remove excess moisture. Combine all remaining ingredients (except the avocado) in a bowl until mixed well. Taste, and season with a bit of salt and pepper accordingly.
4. Spoon a bit of the mix into each cucumber cup, and top with a slice of avocado to serve.
Jessica Roy is a private chef, specialty caterer and author of foodie blog, Shiso Fresh. Follow her at blogs.lowellsun.com/yourpersonalchef.