Saturday, July 20, 2013

Zesty Crab Salad in Cucumber Boats

Zesty Crab Salad in Cucumber Boats

Servings 24

1/4 cup mayonnaise
1/4 cup sour cream
1 clove pressed garlic
1/8 teaspoon ground cayenne pepper
1/8 teaspoon salt
1 lime
1 (8-ounce) package finely chopped imitation crab meat
1/4 cup grated carrot
1 large English cucumber scored
fresh cilantro springs (optional)

1. In a medium bowl, combine mayonnaise, sour cream, garlic, cayenne pepper and salt; mix well.
2. Zest lime to measure 1 teaspoon zest. Juice lime to measure 1 teaspoon juice. Add crabmeat, carrot, lime zest and juice to mayonnaise mixture; mix well.
3. Cut cucumber in half lengthwise using Pampered Chef Forged Cutlery - Utility; scoop out seeds. Spoon crab mixture evenly into cucumber halves. Cut cucumber diagonally into 1-inch-thick pieces, discarding ends. Garnish with fresh cilantro sprigs, if desired. Serve immediately.

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