Snow Crab Filled Cucumber Rolls Recipes

CRAB CUCUMBER BITES

Steps:

• Peel strips from cucumbers to create striped edges; cut each cucumber into 16 slices, about 1/4-in. thick. Pat dry with paper towels; set aside., In a small bowl, beat the cream cheese, lemon juice and pepper sauce until smooth. Fold in the crab, red pepper and onions. Place 1 heaping teaspoonful onto each cucumber slice. Serve immediately.

CALIFORNIA CUCUMBER ROLL

Steps:

• Use vegetable peeler or mandolin to cut the cucumber into 12 thin lengthwise slices; place in single layer on paper towels. Pat dry with additional paper towel. Refrigerate remaining cucumber for another use.
• Spread 2 tsp. cream cheese spread onto each cucumber slice; sprinkle each with 1/2 tsp. chopped ginger. Place 1 each crab piece and avocado slice crosswise at one end of each strip; roll up tightly starting at topped end.

SNOW CRAB FILLED CUCUMBER ROLLS

Steps:

• Cut the ends off the cucumber.
• Cut the cucumber into three pieces.
• Use a knife to core the cucumber and remove the seeds.
• Combine the crab, mayonnaise, onion and Old Bay.
• If you are using the optional sugar and Tabasco, add them also.
• Taste test for flavor and add salt if needed. (Old Bay contains salt, so don't overdo it!).
• Stuff the three cucumber pieces with the crab mixture.
• Wrap tightly in plastic wrap and chill for 2 hours.
• Slice into 1/2" thick slices.

CUCUMBER CRAB BOATS

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.

SPICY CRAB SPRING ROLLS

Steps:

• Shred crabmeat using 2 forks or in a food processor.
• Mix crabmeat, mayonnaise, and sriracha sauce together in a small bowl.
• Fill a shallow bowl with hot water to a depth of 2 inches. Dip 1 rice paper wrapper in the water for a few seconds to soften; set on a wooden cutting board or a clean, moist dish towel. Layer 1/4 of the cucumber, carrot, avocado, crabmeat mixture, and green onion in the bottom third of the rice paper.
• Pull bottom of the rice paper over the filling, using your fingers to prevent it from spilling out the sides. Fold opposing edges of the rice paper to overlap the filling; roll up tightly towards the top. Place roll seam-side down on a plate. Repeat with remaining rice papers and cucumber, carrot, avocado, crabmeat mixture, and green onion.

CRAB AND CUCUMBER ROLLS

Steps:

• Mince the two scallions.
• In a bowl, mix the snow crab meat, the scallions, and the japanese mayonnaise.
• Peel the cucumber. Using a peeler or a mandoline, make thin slices of cucumber along the length of the cucumber. Slices will be about an inch wide and 10 inches long. Do not use the seedy part of the cucumber.
• Lay a slice of the cucumber, scoop a tablespoon of the crab mixture and deposit at one end of the cucumber slice. Starting at the crabmeat end, roll the cucumber slice to make a small cylinder. Hold the roll together with a toothpick or a small bamboo skewer. Repeat until all the crabmeat has been used up.
• Serve on an appetizer plate with garnish.