Chef Tom Fraker

Grilled Corn and Crab Stuffed Cucumber Cups with Caviar

Name: Grilled Corn and Crab Stuffed Cucumber Cups with Caviar
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 2 cucumbers; 1/2 pound lump crab meat; 1 rib celery, ends trimmed, diced small; 1/2 ear fresh corn, grilled, kernels removed; 2 cloves Melissa’s Peeled Garlic, minced; 1/4 cup fresh cilantro, minced; 2 limes, zested; juice from 1 of the limes; 1/4 cup sour cream; 1/4 cup cream cheese; 1 pinch sea salt; 1 (1 3/4 oz.) can Caviar Petrossian Paris Royal Baika

Rated 5.0 stars by 1 users

Cuisine

Asian

Servings

4 servings

Prep Time

30 minutes

Cook Time

0 minutes

Delicate cucumber cups are filled with a luxurious blend of sweet lump crab meat, smoky grilled corn, fresh cilantro, and a creamy mixture of sour cream and cream cheese, all accented with lime zest and garlic. Each bite is crowned with a dollop of exquisite caviar for an elegant, refreshing appetizer that dazzles the palate.

Image of Grilled Corn and Crab Stuffed Cucumber Cups with Caviar

Ingredients

2 cucumbers
1/2 pound lump crab meat
1 rib celery, ends trimmed, diced small
1/2 ear fresh corn, grilled, kernels removed
2 cloves Melissa’s Peeled Garlic, minced
1/4 cup fresh cilantro, minced
2 limes, zested; juice from 1 of the limes
1/4 cup sour cream
1/4 cup cream cheese
1 pinch sea salt
1 (1 3/4 oz.) can Caviar Petrossian Paris Royal Baika

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Directions

Peel the cucumbers and trim the ends. Cut them into 1-inch pieces.
Using a melon baller, remove almost all of the middle of the cucumbers without going all the way through the bottom, creating small cups. Set aside.
In a bowl, combine the rest of the ingredients, except for the caviar. Sprinkle the cups lightly with salt. Spoon generous amounts of the filling Into the cups and top with the caviar.

Grilled Corn and Crab Stuffed Cucumber Cups with Caviar