Crab Cucumber Appetizer Cups Food

CRAB CUCUMBER APPETIZER CUPS

Steps:

• Take a wide strip from one of the cucumbers, peeling it very thinly like you would an apple, going around the vegetable. Slice into a triangle and lay on a plate. Mix the crab and mayonnaise lightly in a small bowl, season with salt and then set aside. Cut cucumber into 3/4" slices and scoop out some of the seeds with a spoon (a grapefruit spoon works really well for this). Add a dollop of the crab and garnish with the avocado and a small rose of ginger. Serve immediately.

PHYLLO CRAB CUPS

Steps:

• In a small bowl, beat cream cheese and horseradish until smooth. Stir in crab and onion. Spoon 2-3 teaspoonfuls into each tart shell; sprinkle with paprika. , Place on a baking sheet. Bake at 350° for 16-18 minutes or until tops begin to brown.

CUCUMBER CRAB SNACKS

Steps:

• Spread each cucumber slice with cream cheese, layer with crabmeat, and top with cocktail sauce. Place in the refrigerator to chill, or serve right away.

WASABI LIME CRAB SALAD IN CUCUMBER CUPS

Steps:

• Prepare cucumber cups:
• Cut cucumbers crosswise into generous 1/2-inch-thick slices. Cut a fluted round from each slice with cookie cutter, then scoop out some flesh from center of each round with melon-ball cutter or a small spoon, creating an indentation but leaving bottom intact.
• Prepare filling:
• Whisk together mayonnaise and wasabi, then whisk in lime juice and salt.
• Cut radishes into very thin slices with slicer. Halve slices, then cut crosswise into very thin strips. Trim radish sprouts to 1-inch lengths, measuring from top of sprout, and discard remaining stems. (If using pea shoots, cut sections with leaves into 1-inch pieces.)
• Stir together crab, wasabi mayonnaise, radish strips, and radish sprouts, then put a small spoonful of filling into each cucumber cup.

CRAB CUCUMBER BITES

Steps:

• Peel strips from cucumbers to create striped edges; cut each cucumber into 16 slices, about 1/4-in. thick. Pat dry with paper towels; set aside., In a small bowl, beat the cream cheese, lemon juice and pepper sauce until smooth. Fold in the crab, red pepper and onions. Place 1 heaping teaspoonful onto each cucumber slice. Serve immediately.

CUCUMBER CUPS FILLED WITH CRAB APPETIZER

Steps:

• Mix all the ingredients together, taste for seasoning; set aside. This can be covered and refrigerated for 1 day.
• Cut the unpeeled cucumber into 1-1/2" thick slices; with the cucumber slice still laying on it's side, make a diagonal cut, now you have two diagonal cut pieces of cucumber.
• Use a melon baller to make a small round hole in the center of the cucumber where the seeds are to make a cup; do not cut completely through to the other side.
• Lightly salt each cucumber cup; place on a paper towel to drain. They can be refrigerated at this point and finished later.
• When ready to serve remove the cucumber cups from the refrigerator and place a small amount of the crab mixture in the center of each round hole in the cucumber and serve; garnish with fresh herbs.

CUCUMBER CRAB BOATS

Steps:

• Cut the cucumbers in half lengthwise. Use a spoon to scrape out the seeds. Cut each cucumber half crosswise into 4 pieces and place on a paper towel-lined baking sheet. Sprinkle with salt. Let stand while making the filling.
• Beat the cream cheese and mayonnaise in a medium bowl until smooth. Fold in the celery, bell peppers, crabmeat, seafood seasoning, lemon zest, lemon juice and chopped dill.
• Pat the cucumbers dry (to remove the liquid and salt). Spoon the crab salad into the hollowed cucumbers. Garnish with more dill. Refrigerate until ready to serve.

CRAB LOUIS CUCUMBER CUPS

Steps:

• Peel cucumbers lengthwise to create alternate stripes.
• Trim ends, then cut crosswise into 3/4" pieces.
• With melon baller, scoop flesh from centers to form a cups.
• Combine mayonnaise, cream cheese, ketchup, chili garlic sauce, and Worcestershire in a bowl.
• Fold in crab, bell pepper, chives, and 2 teaspoons minced lemon zest; season with salt and pepper.
• Fill cups to slightly overflowing with crab mixture.
• Garnish each with a tomato slice and a few strands of lemon zest.

CRAB AND CUCUMBER PASTRIES WITH MUSTARD SAUCE

Steps:

• Preheat oven to 400°F. Place 1 phyllo sheet on work surface; cover remaining phyllo. Brush phyllo sheet with melted butter. Top with second phyllo sheet and brush with butter. Repeat layering 1 more time. Top with fourth phyllo sheet. Cut phyllo stack into 12 squares. Arrange squares on large baking sheet. Bake until golden, about 6 minutes. Cool completely.
• Mix crabmeat and next 4 ingredients in large bowl. Season to taste with salt and pepper. Set aside.
• Mix cream, mustard and sour cream in small bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Store phyllo squares in airtight container. Cover crab mixture and mustard sauce separately and refrigerate.)
• Mix cucumber, dill and olive oil in medium bowl. Season with salt and pepper. Let stand 30 minutes.
• Place 1 phyllo square in center of each of 4 plates. Top each with 1/4 cup crab mixture, then 1/4 cup cucumber. Drizzle 1 teaspoon chutney over each. Repeat layering with phyllo square, crab mixture, cucumber and chutney. Top each with third phyllo square. Drizzle mustard sauce around stacks.