Crabmeat Stuffed Zucchini Boats Recipes

CRAB STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 350°.
• After slicing the zucchini, use a spoon to scoop out the flesh and seeds. Set aside for use in another dish, such as Zucchini Scrambled Eggs.
• Brush 1 Tablespoon of olive oil over the tops and insides of the zucchini boats. Place the remaining 2 Tablespoons of olive oil in the bottom of the baking dish.
• Add the zucchini boats to the baking dish. If needed, slice a bit of the bottom off of each zucchini so it lies flat in the pan.
• Scoop 2 Tablespoons of crab cake mixture into each zucchini boat.
• Bake for about 20 minutes., or until the zucchini boat is soft.

CRAB SALAD-STUFFED ZUCCHINI

Steps:

• Fill a large pot with about 1 inch of water and fit with a steamer basket; bring to a boil. Meanwhile, scoop out the seeds from the zucchini, leaving a 1/4-inch-thick shell. Season the zucchini with salt, then arrange in the steamer basket; cover and steam until crisp-tender, 5 minutes.
• Combine the crabmeat, 1 tablespoon lemon juice, 2 tablespoons olive oil and 1/4 teaspoon salt in a medium bowl. In another bowl, combine the mayonnaise, mustard, 1 tablespoon lemon juice, the Worcestershire sauce, cayenne and 1/4 teaspoon salt.
• Blot the zucchini dry with paper towels and brush with the remaining 1 tablespoon each olive oil and lemon juice. Fill with the crab mixture and top with the spicy mayonnaise. Sprinkle with paprika, celery leaves and scallions.