Cucumber boats with crab salad is an easy, quick and super versatile dish. It’s perfect for a light lunch, snacks or as a party finger food. You name it!
This cucumber boat recipe (some less adventurous people might just call it ‘stuffed cucumbers’) is one of my first recipes I shared on this blog back in 2006. (But I decided to rewrite and add some fresh photographs for your sake. 🙂 )
Then, after making some delicious Korean kimbap / gimbap (김밥, Korean rice rolls), I had a few leftover ingredients (e.g. cucumber and some crab sticks).
Coincidentally, I also had some capsicums / bell peppers in my fridge waiting to be used as well. So, I came up with these cucumber boats with crab salad to rescue my leftovers.
I thought it was a pretty clever idea!
What is more, once you try these cucumber boats, you will know how some random leftover ingredients can transform into a beautiful salad!
My guests love these when I serve them at a party. These are irresistible crunchy savory bites!
The other day, my little girl even asked me whether I can pack these up for her kindy lunchbox. Unfortunately, I had to say no to that. The boat might capsize during transport!
Regardless, I love these cucumber boats for their versatility.
In that regard, if you’re not into (imitation) crab meat, then you can go for tuna (tinned) or salmon (tinned or smoked) instead. As they’re great in cucumber boats too!
I hope you try these soon.
Ingredients for Cucumber Boats (Stuffed Cucumbers)
- 2 Lebanese cucumbers or 1 English cucumber, rinsed (peeling skin is optional)
- 25 g / 0.9 ounces onion, diced
- 25 g / 0.9 ounces red capsicums / bell peppers, diced
- 25 g / 0.9 ounces yellow capsicums / bell peppers, diced
- 60 g / 2 ounces crab stick, diced
- 3 Tbsp mayonnaise
- fine sea salt; to taste
- ground black pepper; to taste
*1 Tbsp = 15 ml
How to Make Cucumber Boats Appetizer
1.Cut the cucumber in half length way. Carve out the seeds from the cucumber using a small spoon (or a melon baller – it’s super handy!) to form a boat. (If it’s for a finger food, cut it into bite size pieces.)
2. Put the remaining ingredients into a mixing bowl and mix them well. This is the crab salad.
3. Divide the crab salad mixture evenly and place it onto the cucumber boats. Serve.
Ingredients
- 2 Lebanese cucumbers or 1 English cucumber, rinsed (peeling skin is optional)
- 25 g onion (0.9 ounces), diced
- 25 g red capsicums / bell peppers (0.9 ounces), diced
- 25 g yellow capsicums / bell peppers (0.9 ounces), diced
- 60 g crab stick (2 ounces), diced
- 3 Tbsp mayonnaise
- fine sea salt ; to taste
- ground black pepper ; to taste
Instructions
- Cut the cucumber in half length way. Carve out the seeds from the cucumber using a small spoon (or a melon baller – it’s super handy!) to form a boat. (If it’s for a finger food, cut it into bite size pieces.)
- Put the remaining ingredients into a mixing bowl and mix them well. This is the crab salad.
- Divide the crab salad mixture evenly and place it onto the cucumber boats. Serve.
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
