Monday, May 29, 2006

Crab Stuffed Cucumbers

3 tender young cucumbers
1 can crabmeat
3 T mayonnaise
Salt and pepper

Slice off ends of cucumbers. Remove centers with an apple corer. (Reserve centers and chop and mix with canned tomato soup for a quick, unusual soup.) Pick over crabmeat and remove and hard fibers. Mix with mayonnaise and season to taste with salt and pepper. Stuff crabmeat into hollowed out cucumbers. Score cucumber skins with a fork. Wrap stuffed cucumber in wax paper or aluminum foil and chill thoroughly. Slice and serve on crisp lettuce with a spoonful or two of sour cream.

Though not officially summertime, it already feels like it here in Texas. Once the temperature goes up, I start looking for things to make for lunch/dinner that will be cool and light. This recipe was the perfect choice. I'd made it before to take to a picnic and it was a big hit with everyone. I prefer to use fresh crab from the deli (it's usually imitation anyway) since it tends to smell a lot less 'fishy' than the canned kind. I also prefer to stuff the cucumbers with crab salad. It's a little more substantial than just mayo & salt/pepper.

What's Cooking at Trinity: A Guide to Good Taste


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