Week three of our season-long garden party Summer Fest 2011 welcomes food and garden bloggers to feature garden-to-table recipes and tips. We’ll help you to enjoy all that this season has to offer. So far, we’ve delved into eggplant and peaches. This week we’re getting creative with cucumbers.
Summer appetizers should be fresh, light and they should take advantage of the bounty of the season. Ideally, they’d be great-tasting, and wouldn’t take a lot of time to make (you’ll need that time to waste by the pool or in a hammock somewhere) and summer apps should not heat up the kitchen. This is not the time for spinach-artichoke dip, folks.
It is time for bite-sized chunks of cool cucumber, stuffed with mango and jalapeno-studded crab salad. It tastes like the crab walked out of the sea and into your garden.
I was inspired by Daisy Martinez’s Avocado Stuffed With Crab-Mango Salad, but since it’s not avocado week of Summer Fest, I wanted to use cucumbers instead. Plus, cucumbers are lighter, so you can pop a couple of these in your mouth without needing a nap afterward. The end result is a no-cook snack or appetizer that looks pretty fancy but is done in a half-hour, and you won’t have to heat up the kitchen at all.
2 tablespoons chopped cilantro leaves
1/2 mango, peeled and cut into 1/4-inch dice (about 1 cup)
1/3 cup diced (1/4-inch) red bell peppers
1/3 cup diced (1/4-inch) red onion
1/2 jalapeno, stemmed and cut into small dice (about 2 tablespoons)
1/2 pound jumbo lump crabmeat
2 English cucumbers
cilantro, for garnishing
Squeeze the juice from the lime into a bowl. Add the olive oil and cilantro and whisk well. Add the mango, red pepper, onion, jalapeno, and lime zest and toss to coat. Gently stir in the crabmeat to keep it from breaking up. Set aside while preparing the cucumbers.
Wash the cucumbers and peel evenly-spaced strips around the cucumber. Cut the cucumbers into 1-inch-thick rounds, discarding the ends. Using a small spoon, scoop the seeds and some of the flesh out of each round to form a small cup. (Don’t scoop all the way through the cucumber round.)
Fill the cucumber cups with crab salad and garnish with a sprig of cilantro. Serve right away.
More Cucumbers from Family and Friends:
Pinch My Salt: Chilled Cucumber, Kefir and Avocado Soup
What’s Gaby Cooking: Cucumber-Basil Gimlet
In Jennie’s Kitchen: Radish-Cucumber Crostini
Big Girl Small Kitchen: Spicy Cucumber Salad with Shallot, Ginger and Mint
Grecian Kitchen: Summer Cucumber Salad
And Love It Too: Cucumber, Mint and Watermelon Salad
Napa Farmhouse 1885: Cucumbers Coolers with Agave Simple Syrup
Cooking With My Kid: Cucumber Limeade
FN Dish: Summer Fest: Cucumber Recipes
CIA Dropout: Relishing Cucumbers
Healthy Eats: Cool Cucumber Soup
Food for 7 Stages of Life: Cucumber Cherry Salsa
Cooking With Elise: Green Tea Cucumber Pops
Glory Foods: Cucumber and Shrimp Boat
Virtually Vegan Mama: Fire-Roasted Tomato and Cucumber Gazpacho
Recipe Girl: Bread and Butter Pickles
Taste With the Eyes: Spicy Pickled Cucumbers with Wakame and Garlic Blossoms
Virtually Homemade: Cold Thai Cucumber-Mint Soup
Add a Pinch: Cucumber Tea Sandwiches
The Cultural Dish: Ahi Tuna with Cucumber Sauce and Salad
Daily*Dishin: Cool n’ Zesty Cukes: 7 Minute Summer in a Jar
Daydreamer Desserts: Cubanita Margarita
Purple Cook: Cucumber Gazpacho with Indian Flavored Shrimp Relish
Indian Simmer: Cucumber at its Best with Chaat Masala
Big Apple Nosh: Quick and Easy Homemade Pickles
Sweet Life Bake: Agua de Pepino
The Sensitive Epicure: Tzatziki with Grilled Gluten-Free Pitas and Fresh Cucumbers and Peppers
Zaika Zabardast: Cucumber Gazpacho
A Way to Garden: Cucumber-Growing Q&A and the Best Pickles
Cooking with Books: Summer Fest: Cucumbers