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Crab and Cucumber Cups with Mustard Sauce Recipe
Crab and Cucumber Cups with Mustard Sauce Recipe
Aug 10, 2011 | 1:11 am
By
Staff Writer
crab cups
Greater Boston Gala Girls

crab cups

Lump crab meat, fresh cucumbers, dill, and other herbs — topped off with a delectable mustard sauce — these appetizers had us LITERALLY licking our fingers after eating them!

15
Servings
Deliver Ingredients

Ingredients

For the cups:

  • 1 package frozen phyllo dough cups
  • 8 ounces flaked crabmeat
  • ½ cup finely chopped red onion
  • 1/3 cup mayonnaise
  • ¼ cup chopped fresh chives
  • 1 tablespoon fresh lime juice
  • Salt and pepper, to taste
  • ½ English hothouse cucumber, cut into matchstick-sized strips
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon olive oil

For the sauce:

  • ¼ cup heavy whipping cream
  • 2 tablespoons Dijon mustard
  • 2 tablespoons sour cream
  • 1 jar mango chutney, for garnish

Directions

For the cups:

Bake phyllo cups according to instructions. Set aside.

Mix crabmeat, onion, mayonnaise, chives, and lime juice together in a large bowl. Season to taste with salt and pepper. In a separate bowl, combine cucumber, dill, and olive oil. Season to taste and let sit for 30 minutes.

For the sauce:

In a small bowl, combine the cream, mustard, and sour cream together and blend well. Set aside.

To assemble, fill each cup with about a tablespoon of the crab mixture and a pinch of the cucumber mixture. Garnish with a teaspoon of mango chutney and a drizzle of mustard sauce.

Crab Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Crab Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.