Cucumber Cups and Crab Louis
Experience the freshness of English cucumbers stuffed with succulent Crab Louis for a refreshing summer appetizer. Perfect for any gathering!
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Cooking tools:
- Peeler
- Cutting board
- Chef's knife
- Melon baller
- Dessert spoon
- Microplane
- Fine-mesh sieve
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Kitchen shears
- Spoon
- Refrigerator
Ingredients
- 1-2 English cucumbers, peeled into stripes, cut into ¾-inch thick rounds
- ¼ cup mayonnaise
- 3 ounces cream cheese, very soft
- 2 tablespoons ketchup
- 1 tablespoon chili garlic paste
- 1 teaspoon worcestershire sauce
- 12 ounces pasteurized crabmeat
- ½ cup red bell pepper, diced very finely
- 2 tablespoons snipped fresh chives
- 2 teaspoons lemon zest
- salt
- fresh ground black pepper
- grape or cherry tomato wedges
- lemon zest for garnish
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