Cucumber Cups with Crab Meat

Ingredients

• 1 cucumber
• 5-6 oz of fresh crab meat
• 4 oz of fat-free sour cream
• 4 tablespoon of chopped chives
• 2 tablespoon of mixed herbs
• 4 crab sticks
• 8 asparagus sticks for decorating
• Lemon flavoring
• Salt and pepper

Directions

1.  Wash and trim the ends of the cucumber.
2. Peel it lengthwise with a vegetable peeler, keeping 1 out of every other ribbon.
3. Slice the cucumber into 8 sections and using a teaspoon, remove the flesh, forming a “cup” with ½ cm-thick borders.
4. Drain crab meat and flake it using a fork.
5. Combine crab meat, sour cream, herbs, chives and a few drops of lemon flavoring. Season to taste with Salt and pepper.
6. Stuff cucumber cups with crab meat mixture, put them on a plate, sprinkle with the rest of the chopped chives and sliced crab sticks.
7. Decorate with whole crab sticks and asparagus spears.

Crab and Chive Deviled Eggs

Serves 6| Hands-On Time: 15m| Total Time: 35m

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 1 teaspoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon seafood seasoning (such as Old Bay)
• kosher salt and black pepper
• 1/4 cup lump crabmeat (about 2 ounces)
• 1 tablespoon chopped fresh chives

Directions

1. Place the eggs in a large saucepan and add enough cold water to cover by 1 inch. Bring to a boil. Remove from heat, cover, and let stand for 12 minutes. Drain the eggs and run under cold water to cool.
2. Peel the eggs and cut in half lengthwise. Transfer the yolks to a small bowl and mash with the mayonnaise, lemon juice, mustard, seafood seasoning, and ¼ teaspoon each salt and pepper. Fold in half the crab.
3. Spoon the crab mixture into the egg whites, top with the remaining crab, and sprinkle with the chives.

Nutritional Information

• Per Serving
• Calories 156

• Fat 13g
• Sat Fat 3g
• Cholesterol 223mg
• Sodium 301mg
• Protein 9g
• Carbohydrate 1g
• Sugar 1g
• Fiber 0g
• Iron 1mg
• Calcium 33mg

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Recipe : Asparagus Crab Omelets

Ingredients

• 1 (1.25 ounce) envelope hollandaise sauce
• 8 eggs
• 2 tablespoons milk
• salt, pepper and garlic powder to taste
• 1 1/2 teaspoons vegetable oil
• 2 cups shredded Cheddar cheese, divided
• 2 cups cut fresh asparagus, cooked, divided
• 2 cups flaked imitation crabmeat, coarsely chopped, divided
• minced chives

Directions
Prepare hollandaise sauce according to package directions; set aside and keep warm.

1. In a bowl, beat eggs, milk, salt, pepper and garlic powder. 
2. Heat oil in a 10-in. skillet over medium-low; add half of the egg mixture. 
3. As the eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with 1/2 cup cheese, 1 cup asparagus, 1 cup crab and another 1/2 cup cheese. Fold omelet in half. 
4. Cover for 1-2 minutes or until the cheese is melted. Repeat for second omelet. 
5. Serve with hollandaise sauce. 
6. Garnish with chives.

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Crab Stuffed Mushrooms

Stuffed Mushrooms with Lumpmeat Crab
Servings: 10

Add a little heat to your weekend parties with just the right amount of spice in these fun and tasty bite-sized appetizers.

Ingredients:

• 1 cup lump meat crab
• 8 ounces Alouette Cheese, garlic and herb
• 1 tsp lemon juice
• 1 tsp Worcestershire sauce
• 1/4 tsp basil
• 1/4 tsp garlic powder
• 2 green onions, minced
• 1/8 tsp lemon pepper
• 24 large mushrooms
• 1/2 cup Vermont Black Wax Cheddar cheese, grated
• 2 tbsp freshly grated Reggiano Parmesan cheese

Directions:

1. Wash mushrooms well, remove stems, and set caps aside. Finely chop about 1/2 the mushroom stems.
2. Mix cheese, crab, chopped stems, lemon juice, Worcestershire sauce, basil, garlic powder, onions, and lemon pepper. 
3. Fill mushroom caps with the crab mixture and place in a large, lightly greased baking dish. Top with the grated Cheddar and Parmesan cheese 
4. Bake at 450ºF for 15-20 minutes and serve warm.

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