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Monday, 17 September 2012 20:00

Crab Salad Cucumber Boats

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A striking and elegant presentation of a delicious light salad - especially when you happen to have over-sized cucumbers growing in your vegetable garden!

  • Ingredients:


    1 large, fresh long cucumber

    1 cup lump (cooked) crabmeat

    8 cherry tomatoes, cut in half

    1 stalk celery, cut into 1/4" pieces

    5 leaves of purple or Thai basil

    2 sprigs of fresh, curly parsley

    1 tsp olive oil

    Fresh-squeezed lemon juice to taste

    (Pink) sea salt to taste

    Fresh-ground (pink) peppercorns to taste 

  • Instructions:


    Cut cucumber in half lengthwise.

    Carefully scoop seeds and soft part of cucumber flesh and set aside, leaving approx 1/4 inch walls (with skin on) in place. Place pulp from 1/2 cucumber in medium mixing bowl.

    Add all other ingredients and mix carefully into cucumber boats, heaping atop.

    (For a refreshing accompaniment, put pulp from 2nd half cucumber into pitcher of water with remainder of lemon.)

  • Serves: 1-2
  • Cuisine: American (general)
  • Cooking method: -Select (optional)-
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
  • Just right for...: Elegant evenings, Light fare, Picnics, Spring favorites, Summer favorites
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, nut-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 15-30 minutes
  • Specialty Diets: FODMAPs-friendly, Paleo
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