Starter Recipes > Cucumber Stuffed with Crab
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)
- 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.
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Comment Script
How to make cucumber stuffed with crab:
Although it takes a bit of preparation it is well worth the effort. Serves 4.
Ingredients
2 small cucumbers1/2 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)
Method
- 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.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Starter Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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