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Crab & Crème Fraîche in Cucumber Cups
Prep Time:
30 minutes
Cook Time:
0 minutes
30 appetizers

8 oz. backfin crabmeat, drained

1/2 cup Crème Fraîche, drained

2 tbsps. finely chopped green onion

2 tbsps. finely chopped yellow bell pepper

2 tbsps. finely chopped radish

2 tbsps. finely chopped fresh dill plus sprigs for garnish

1/2 tsp. salt

1/4 tsp. ground black pepper

3 to 4 medium cucumbers, peeled


Drain crab in a strainer and press to drain thoroughly. Pick through c
rab to remove any shells.
Strain Crème Fraîche and place with crab in a medium glass bowl.
Chop green onion, yellow bell pepper, radish and dill; add to crab mix
Add salt and pepper. Blend ingredients with a fork.
Refrigerate until ready to use.
Peel cucumbers. Trim off round ends and cut into 5/8-inch thick slices
. Scoop seeds from center with melon baller, using care to leave enoug
h on bottom of cup to hold filling.
When ready to serve, fill cucumber cups with crab filling and decorate
each with a small sprig of fresh dill.

Nutritional Information

No Nutritional Information Available


Cooking Connection