Cucumber Cups Filled With Crab Appetizer Recipes

Steps:

• Peel strips from cucumbers to create striped edges; cut each cucumber into 16 slices, about 1/4-in. thick. Pat dry with paper towels; set aside., In a small bowl, beat the cream cheese, lemon juice and pepper sauce until smooth. Fold in the crab, red pepper and onions. Place 1 heaping teaspoonful onto each cucumber slice. Serve immediately.

Steps:

• Removed the peel from the cucumber using a vegetable peeler. Cut the cucumber into 2" slices.
• Using a small melon baller, scoop out most of the inside. You will want to leave the walls and a thick portion of the bottom intact.
• In a bowl, combine the sour cream and the cream cheese with a fork until well combined. Add the remaining ingredients and stir until combined.
• Fill each of the cucumber cups with the crab dip.
• Refrigerate until ready to serve. Serve within 2 hours of making.

Steps:

• Mix all the ingredients together, taste for seasoning; set aside. This can be covered and refrigerated for 1 day.
• Cut the unpeeled cucumber into 1-1/2" thick slices; with the cucumber slice still laying on it's side, make a diagonal cut, now you have two diagonal cut pieces of cucumber.
• Use a melon baller to make a small round hole in the center of the cucumber where the seeds are to make a cup; do not cut completely through to the other side.
• Lightly salt each cucumber cup; place on a paper towel to drain. They can be refrigerated at this point and finished later.
• When ready to serve remove the cucumber cups from the refrigerator and place a small amount of the crab mixture in the center of each round hole in the cucumber and serve; garnish with fresh herbs.

Steps:

• Cut the cucumbers in half lengthwise. Use a spoon to scrape out the seeds. Cut each cucumber half crosswise into 4 pieces and place on a paper towel-lined baking sheet. Sprinkle with salt. Let stand while making the filling.
• Beat the cream cheese and mayonnaise in a medium bowl until smooth. Fold in the celery, bell peppers, crabmeat, seafood seasoning, lemon zest, lemon juice and chopped dill.
• Pat the cucumbers dry (to remove the liquid and salt). Spoon the crab salad into the hollowed cucumbers. Garnish with more dill. Refrigerate until ready to serve.

Steps:

• Using a zester, vegetable peeler or fork, score the length of each cucumber to create a striped effect.
• Remove the ends and cut each cucumber into 3/4 inch rounds.
• Using a melon baller, scoop out the seeds from the center of each round to form a cup.
• Reserve 1 tbsp of the walnuts as a garnish.
• Combine remaining ingredients and stir until well blended.
• Spoon the mixture into the cucumber cups, garnish with the remaining nuts and chill until serving time.

Steps:

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