Seafood Cucumbers Stuffed with Lump Crab Meat
Ingredients:(Yields: Makes 16 pieces)
High quality lump crab meat is now available year-round in jars and cans and works well in this recipe.
• 2 English cucumbers
• 4 ounces lump crab meat
• 2 tablespoons mayonnaise
• ½ tablespoon ketchup
• 6 small orange segments, cut in half
• 1 tablespoon fresh tarragon, minced
• ¼ teaspoon pepper
• ½ teaspoon salt
• 1 teaspoon Dijon mustard
• 2 teaspoons red wine or sherry vinegar
• 2 tablespoons extra virgin olive oil
• Optional: Edible Flowers, for garnish
Directions:Bring to a boil 1 quart of water in a medium saucepot with 1 tablespoon salt.
Trim the ends from each cucumber, then cut into 16, 1-inch pieces. Make sure the pieces have a flat bottom to sit evenly on a try. Create a cavity for the filling by scooping out 3/4 of the center of each cucumber piece with a small melon baller or spoon.
Optional: Use a small cookie cutter with ridges that has the same or slightly smaller diameter than the cucumber to remove the skin of the cucumber and create ridges on the sides of each piece.
Drop the cucumber pieces into the boiling water. While they are cooking, prepare a large bowl of water with equal amounts of ice to create an ice bath.
After 1 minute, remove the cucumbers from the water and immediately plunge into the ice water. Once the cucumbers are cool, remove from the water. Season lightly with salt and pepper, and set aside.
In small boil, whisk together Dijon mustard and vinegar. Slowly whisk in olive oil until well blended. Drizzle over cucumber pieces.
Break up lump crab meat into a medium bowl. Add mayonnaise, ketchup, tarragon, orange pieces, ¼ teaspoon pepper, and ½ teaspoon salt. Mix together gently until well combined.
Using a small spoon, fill cucumber pieces generously with crab mixture.
Optional: Top each cucumber piece with a small piece of edible flower.