Zucchini stuffed with crab salad

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 254, total fat 22 G., saturated fats 4 G., proteins 10 G., carbohydrates 5 G., fiber 1 G., cholesterol 66 mg, sodium 688 mg, sugar 3 G.

For a unique table setting, you can serve the salad in individual zucchini boats. Zucchini, halved lengthwise, are seeded and briefly steamed in a steamer until they soften slightly and retain their juiciness. The boats are then filled with crab salad (be sure to pick through the crab meat to avoid any shell fragments) and topped with a mayonnaise sauce seasoned with spicy Creole mustard, Worcestershire sauce, lemon juice, and cayenne pepper. Its piquant, creamy flavor pairs beautifully with seafood.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 medium zucchinis, halved lengthwise
220 g lump crab meat, sorted
3 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
1/4 cup mayonnaise
1 tbsp Creole mustard
0.5 tsp Worcestershire sauce
1/8 tsp cayenne pepper
Paprika, celery leaves and green onions, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: zucchini, crab meat, ground cayenne pepper, paprika

Cooking the dish according to the recipe:

Fill a large saucepan with about 1 inch (2.5 cm) of water and place a steamer on top; bring to a boil. Meanwhile, scoop out the seeds from the zucchini, leaving a 1/2-inch (0.5 cm) thick skin. Sprinkle the zucchini with salt, then place in the steamer; cover and cook until crisp-tender, about 5 minutes.
In a medium bowl, combine crab meat, 1 tablespoon lemon juice, 2 tablespoons olive oil, and 1/4 teaspoon salt. In another bowl, combine mayonnaise, mustard, 1 tablespoon lemon juice, Worcestershire sauce, cayenne pepper, and 1/4 teaspoon salt.

Pat the zucchini dry with a paper towel and brush with the remaining 1 tablespoon of olive oil and lemon juice. Fill the boats with the crab mixture and coat with spicy mayonnaise. Sprinkle with paprika, celery leaves, and green onions.

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