These Crab Salad-Stuffed Tomatoes and Cucumbers are an elegant and refreshing appetizer, showcasing the sweet, delicate flavor of fresh crabmeat.
Crab Salad-Stuffed Tomatoes and Cucumbers
Makes 24
Ingredients
- 1 tablespoon sliced fresh chives
- 1 tablespoon mayonnaise
- ¼ teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper
- 1 (8-ounce) container lump crabmeat, picked free of shell
- 6 Campari tomatoes, halved and seeded
- 12 (½-inch-thick) slices English cucumber
- Garnish: chopped fresh chives, lemon zest, crushed red pepper
Instructions
- In a medium bowl, combine chives, mayonnaise, lemon zest and juice, salt, and red pepper. Add crab, and gently stir until just combined. Cover and refrigerate until ready to use.
- Using a small spoon or melon baller, scoop out center of each cucumber slice to create a small well. (Be careful not to go all the way through the cucumber.) Spoon crab salad into tomatoes and cucumbers. Garnish with chives, lemon zest, and red pepper, if desired.
