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Scoop out centers of cut
cucumber pieces making cups then fill with lobster (or Dungeness crab),
celery, green onion, lime zest and juice for a different gourmet presentation.
For many unique ideas
see more of my gourmet appetizer
recipes.
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Learn How
To
Cut
Cucumber
Appetizer
Cups
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Recipe and Photograph originated and created by Peggy Bucholz for
my website www.finedinings.com
Prep Time: 20 min Total Time:20 min
Yield: 20
Ingredients:
2 large cucumbers, English or regular size unpeeled
1/4 cup cooked fresh lobster or Dungeness crab finely chopped
1/4 cup celery diced finely
1 teaspoon fresh lime zest
1/4 teaspoon fresh lime juice
3 teaspoons green onion sliced thinly
1-1/2 tablespoons Extra-Virgin Olive Oil
Kosher Salt
Freshly cracked black peppercorns, to taste
celery leaves for garnish
Instruction:
Cut cucumbers crosswise into 1-inch pieces. With the cut side down, cut a small amount off the four sides angling the knife
slightly toward the center as you make vertical cuts leaving a small amount of dark green peel on each corner (see
my photograph).
Scoop out centers of cucumber pieces with a melon baller making
cups
leaving 1/4-inch walls; salt lightly, turn upside down on paper towels to drain while you make the filling.
In a small bowl combine and mix together lobster (or you can use crab), celery, lime zest, lime juice, green onion,
olive oil, salt and pepper. Fill each cup with the seafood filling, garnish with celery leaves and serve.
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Wine
recommendation: Chardonnay; Pinot Grigio; Sauvignon Blanc |
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