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Crab Louis Cucumber Cups

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“I saw this just recently in Cuisine at Home magazine. Two of my favorite flavors in the world, crab salad and cucumbers! Very tasty and very pretty, and a real company pleaser. I hid 3 away on a lovely dish while I charged up my camera battery, but someone found them. :( Be sure to use the English cucumbers because of their seedless, uniform shape and tender skin. These would also be very good with shrimp. I made them up about 1 hour ahead, tented them with toothpicks and plastic in the fridge, then served them on lettuce leaves. YUM!”
24-36 appetizers

Ingredients Nutrition


  1. Peel cucumbers lengthwise to create alternate stripes.
  2. Trim ends, then cut crosswise into 3/4" pieces.
  3. With melon baller, scoop flesh from centers to form a cups.
  4. Combine mayonnaise, cream cheese, ketchup, chili garlic sauce, and Worcestershire in a bowl.
  5. Fold in crab, bell pepper, chives, and 2 teaspoons minced lemon zest; season with salt and pepper.
  6. Fill cups to slightly overflowing with crab mixture.
  7. Garnish each with a tomato slice and a few strands of lemon zest.

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