fresh west coast dungeness crab stuffed SunSelect baby cucumbers

Posted by Executive Chef Jeff Massey of Restaurant 62

March 27, 2012

Prep Time: 15 min

Cook Time: n/a

Serves: 4


Fresh West Coast Dungeness Crab:

1 lb fresh dungeness crab meat, all shells and excess moisture removed
2 tbsp finely chopped chives
1 or 2 shallots, minced
1 lemon zest and juice
3 tbsp extra virgin olive oil
salt and pepper to taste

Combine all of the ingredients in a large mixing bowl. Stir gently to incorporate together. Let stand for about 15 minutes to meld flavors.

Baby Cucumbers:

2 SunSelect mini cucumbers
fresh parmesan to grate
2 tbsp pine nuts

Slice the SunSelect mini cucumbers in half lengthwise. Using a small spoon or a melon baller, scrape the centre seeds out and create a hollow that will hold the crab meat.

to plate
Fill the hollowed centre of the cucumbers with a generous portion of crab meat. Drizzle with extra virgin olive oil, if desired. Cover with a light dusting of grated parmesan cheese and sprinkle with pine nuts.