Cucumber Salad Boats Recipes

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CHICKEN CUCUMBER BOATS



Chicken Cucumber Boats image

These refreshing cucumber creations will make your next lunch seem special. "This is a cool dish when days get warm," says Sue Ross of Casa Grande, Arizona. Tip: "Try it with tuna or turkey salad as the filling instead.".

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 10

2 medium cucumbers
1 cup cubed cooked chicken breast
3/4 cup shredded cheddar cheese
1/2 cup finely chopped celery
1/3 cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon chopped onion
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cut cucumbers in half lengthwise; remove seeds. With a sharp knife, cut a thin slice from the bottom of each cucumber half so it sits flat. In a small bowl, combine the remaining ingredients. Spoon into cucumber boats. Refrigerate until serving.

Nutrition Facts : Calories 164 calories, Fat 6g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 540mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

CUCUMBER CRAB BOATS



Cucumber Crab Boats image

Cool, creamy and crunchy, this simple appetizer has it all! To make it even easier, blitz the veggies in a food processor instead of finely dicing them by hand.

Provided by Kardea Brown

Categories     appetizer

Time 30m

Yield 24 crab boats

Number Of Ingredients 12

3 medium-size English cucumbers
Kosher salt
One 8-ounce block cream cheese, at room temperature
1/2 cup mayonnaise, at room temperature (no more than 2 hours)
1 stalk celery, finely diced (1/2 cup)
1/2 red bell pepper, finely diced (3/4 cup)
1/2 yellow bell pepper, finely diced (3/4 cup)
1/2 pound lump crabmeat, picked through to remove any shells
1 1/2 teaspoons seafood seasoning (I like Old Bay)
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh dill, plus more for garnish

Steps:

  • Cut the cucumbers in half lengthwise. Use a spoon to scrape out the seeds. Cut each cucumber half crosswise into 4 pieces and place on a paper towel-lined baking sheet. Sprinkle with salt. Let stand while making the filling.
  • Beat the cream cheese and mayonnaise in a medium bowl until smooth. Fold in the celery, bell peppers, crabmeat, seafood seasoning, lemon zest, lemon juice and chopped dill.
  • Pat the cucumbers dry (to remove the liquid and salt). Spoon the crab salad into the hollowed cucumbers. Garnish with more dill. Refrigerate until ready to serve.

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