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
  1. 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.
  2. 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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/crab-salad-stuffed-tomatoes-and-cucumbers/