Crab Salad-Stuffed Zucchini

2012-08-27
  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 5m
  • Ready In : 25m
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Nutritional Info

This information is per serving.

  • Calories

    254 calorie
  • Fat

    22 grams
  • Saturated Fat

    4 grams
  • Cholesterol

    66 milligrams
  • Sodium

    688 milligrams
  • Carbohydrate

    5 grams
  • Fiber

    1 grams
  • Protein

    10 grams
  • Sugar

    3 grams

Ingredients

  • 2 medium zucchini, halved lengthwise
  • Kosher salt
  • 1/2 pound jumbo lump crabmeat, picked through
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup mayonnaise
  • 1 tablespoon Creole-style mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon cayenne pepper
  • Paprika, celery leaves and scallions, for topping

Method

Step 1

Fill a large pot with about 1 inch of water and fit with a steamer basket; bring to a boil. Meanwhile, scoop out the seeds from the zucchini, leaving a 1/4-inch-thick shell. Season the zucchini with salt, then arrange in the steamer basket; cover and steam until crisp-tender, 5 minutes.

Step 2

Combine the crabmeat, 1 tablespoon lemon juice, 2 tablespoons olive oil and 1/4 teaspoon salt in a medium bowl. In another bowl, combine the mayonnaise, mustard, 1 tablespoon lemon juice, the Worcestershire sauce, cayenne and 1/4 teaspoon salt.

Step 3

Blot the zucchini dry with paper towels and brush with the remaining 1 tablespoon each olive oil and lemon juice. Fill with the crab mixture and top with the spicy mayonnaise. Sprinkle with paprika, celery leaves and scallions.

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