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
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2 Cucumbers
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1/2 pound Lump Crab Meat
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1 rib Celery, ends trimmed, diced small
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1/2 ear Fresh Corn, grilled, kernels removed
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2 cloves Melissa’s Peeled Garlic, minced
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1/4 cup Fresh Cilantro, minced
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2 Limes, zested; juice from 1 of the Limes
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1/4 cup Sour Cream
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1/4 cup Cream Cheese
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1 pinch Sea Salt
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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.