Cucumber Flowers Filled with Blue Swimmer Crabmeat & Garlic Aioli
This recipe makes 20 delicious cucumber flowers
Gluten free recipe
½ x 227g pot A&T Pasteurised Blueswimmer Claw or Special Crab Meat
¼ red Onion – FINELY DICED
Half Red Capsicum – FINELY DICED
3 Telegraph Cucumbers•Salt & Pepper – to taste
2 Tbsp of The Food company Garlic AIOLI TO lightly bind ALL ingredients
Few sprigs of Dill – fine chop & remainder for garnish
Shallots for Garnish
Cut Cucumber flower as per attached image: By gently cutting cucumber on 45 degree angle, ¼ turn cucumber & continue to cut until all 4 sides are done
Gently pull Cucumber away from base & cut flower, then cut base of each flower so it will be level & stable to serve – continue with remaining cucumber.
Mix: Onion, Capsicum, Crab meat Chopped Dill and TFC Garlic Aioli into a bowl. Ensure all ingredients have a light covering of Garlic Aioli.
Fill Cucumber Flowers and garnish with dill and shallots curls.