Crab-Cucumber Salad in Tomato Cups
"This is something I like to make. I have to use the immitation crab for my wife is allergic to crab meat and all other shellfish; it does not change the taste though."
photo by Caroline Cooks
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
2-4
ingredients
- 8 ounces crabmeat, canned or frozen,drained and picked over (can use immitation crab in a pinch)
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- 1 tablespoon snipped fresh chives
- salt and pepper
- 3⁄4 cup sour cream
- 1 cucumber, cubed
- 4 tomatoes, made into cups
directions
- Gently mix together all ingredients; except tomatoes and chill.
- Serve in tomato cups.
- If you can't make the cups;put salad on a bed of sliced tomatoes.
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Reviews
-
EXCELLENT, RR!! I totally forgot to slice the tomatoes, but will next time. Loved the sour cream and herbs combo with the cukes and crab. Made for the Chive event in the French Forum. -
Made this as a side dish the other night. Let the crab mixture sit in the fridge overnight to blend the flavors better. Will definately make this again turning it into a light liuch on a hot day.
RECIPE SUBMITTED BY
The Range Rover
white springs, florida
I'm a happily married father of four. I love to cook for my family as much as I can. But is hard when you have a wife that cooks as much as mine. Some of you might know her as The Recipe Fairy. It is also hard for me being a law enforcement officer. But when I get the chance I enjoy myself for I am cooking for my love ones.
