Crab Salad-Stuffed Zucchini
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 254 calorie
- Total Fat
- 22 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 66 milligrams
- Sodium
- 688 milligrams
- Carbohydrates
- 5 grams
- Dietary Fiber
- 1 grams
- Protein
- 10 grams
- Sugar
- 3 grams
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
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
Directions
- 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.
- 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.
- 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.