Crab Louis Cucumber Cups

Submitted by Chef PotPie

"I saw this just recently in Cuisine at Home magazine. Two of my favorite flavors in the world, crab salad and cucumbers! Very tasty and very pretty, and a real company pleaser. I hid 3 away on a lovely dish while I charged up my camera battery, but someone found them. :( Be sure to use the English cucumbers because of their seedless, uniform shape and tender skin. These would also be very good with shrimp. I made them up about 1 hour ahead, tented them with toothpicks and plastic in the fridge, then served them on lettuce leaves. YUM!"

 

• Ready In: 30mins
• Ingredients: 13
• Yields: 24-36 appetizers
• Serves: 12-18

ingredients

• 2 -3 English cucumbers
• 1⁄4 cup mayonnaise
• 1⁄4 cup cream cheese, softened
• 2 tablespoons ketchup
• 2 teaspoons chili-garlic sauce
• 1 teaspoon Worcestershire sauce
• 12 ounces crabmeat
• 1⁄2 cup yellow bell pepper, finely diced
• 1⁄4 cup fresh chives, chopped
• 2 teaspoons lemon zest, minced
• salt and pepper, to taste
• grape tomatoes, slices (for garnish)
• fine strips lemon zest (for garnish)

directions

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