Chef Tom Fraker
Grilled Corn and Crab Stuffed Cucumber Cups with Caviar
Category
Appetizer
Servings
4 servings
Prep Time
30 minutes
Cook Time
0 minutes
Author:
Chef Tom Fraker
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
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.
Filed in:
Appetizer,
Celery,
Cilantro,
Cucumbers,
Grilled Corn and Crab Stuffed Cucumber Cups with Caviar,
Limes,
Organic Celery,
Organic Corn,
Organic Cucumbers,
Peeled Garlic
