Starter Recipes > Cucumber Stuffed with Crab

How to make cucumber stuffed with crab:
Although it takes a bit of preparation it is well worth the effort. Serves 4.


2 small cucumbers
1/2 cup fresh crabmeat
fresh watercress finely chopped
fresh cilantro (coriander), finely chopped
salt and black pepper
3 drops of Tabasco
(see measure conversions for more information)


- Check the crabmeat for pieces of shell.
- Season with pepper, salt and Tabasco.
- Peel the cucumbers lengthways leaving the occasional strip of skin on.
- Rub salt (about 1 teaspoon per cucumber) into the cucumbers and set aside to allow excess water to be drawn out.
- Leave for 20 minutes.
- Rinse well and pat dry with kitchen paper.
- Cut the ends off the cucumbers and then scoop out all the seeds leaving a firm casing of flesh.
- Slit the cucumbers lengthways but do not cut through.
- Holding open the cucumbers put in a layer of chopped cilantro then a layer of crabmeat then a layer of watercress.
- Press the edges of the cucumbers back together and wrap in Clingfilm.
- Leave in the fridge for 2 hours before serving.
- To serve remove the Clingfilm and cut into 1 inch rings.
- Put on individual plates and serve with individual bowls of crème frâiche and lemon wedges.