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🍽️ Cucumber Boats Stuffed with Crab Salad

334 kcal · 30 min · 4 servings

Ingredients

• 2 cucumbers (approx. 200 g each)
• 0.5 bunch radishes
• 1 box cress
• 2 tbsp mayonnaise
• 150 g yogurt
• 1 tsp Worcestershire sauce
• Tabasco
• salt
• pepper (from the mill)
• 2 tsp lemon juice
• 125 g crab meat

Instructions

1. 1. Wash the cucumbers thoroughly.
2. 2. Peel the cucumbers only if the skin is too thick or bitter.
3. 3. Cut the cucumbers in half lengthwise.
4. 4. Carefully scoop out the seeds with a teaspoon.
5. 5. Trim the bottom of the cucumber halves slightly so they stand flat.
6. 6. Wash the radishes and remove the green stems.
7. 7. Slice one radish into very thin slices.
8. 8. Dice the remaining radishes into small pieces.
9. 9. Cut the cress close to the base.
10. 10. Mix mayonnaise and yogurt in a bowl.
11. 11. Season the mixture with Worcestershire sauce, Tabasco, salt, pepper, and lemon juice.
12. 12. Reserve half of the cress for decoration.
13. 13. Stir the diced radishes and crab meat into the sauce.
14. 14. Fill the cucumber halves with the crab mixture.
15. 15. Garnish the stuffed cucumbers with the radish slices.
16. 16. Sprinkle the remaining cress on top.

Nutrition per serving

• kcal: 334
• Protein: 19 g · Fett/Fat: 21 g · Carbs: 15 g