Crab and Cucumber Cups with Mustard Sauce Recipe

Crab and Cucumber Cups with Mustard Sauce Recipe
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!

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.