Best Cucumber Boats With Liver Pate Stuffing Recipes

CUCUMBER CRAB BOATS

Cucumber Crab Boats image

Cool, creamy and crunchy, this simple appetizer has it all! To make it even easier, blitz the veggies in a food processor instead of finely dicing them by hand.

Provided by Kardea Brown

Categories appetizer

Time 30m

Yield 24 crab boats

Number Of Ingredients 12

Ingredients

3 medium-size English cucumbers
Kosher salt
One 8-ounce block cream cheese, at room temperature
1/2 cup mayonnaise, at room temperature (no more than 2 hours)
1 stalk celery, finely diced (1/2 cup)
1/2 red bell pepper, finely diced (3/4 cup)
1/2 yellow bell pepper, finely diced (3/4 cup)
1/2 pound lump crabmeat, picked through to remove any shells
1 1/2 teaspoons seafood seasoning (I like Old Bay)
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh dill, plus more for garnish

Steps:

Cut the cucumbers in half lengthwise. Use a spoon to scrape out the seeds. Cut each cucumber half crosswise into 4 pieces and place on a paper towel-lined baking sheet. Sprinkle with salt. Let stand while making the filling.
Beat the cream cheese and mayonnaise in a medium bowl until smooth. Fold in the celery, bell peppers, crabmeat, seafood seasoning, lemon zest, lemon juice and chopped dill.
Pat the cucumbers dry (to remove the liquid and salt). Spoon the crab salad into the hollowed cucumbers. Garnish with more dill. Refrigerate until ready to serve.

STUFFED CUCUMBERS

Stuffed Cucumbers image

For a change of pace, I like to serve these stuffed cucumbers in place of a lettuce salad. They're really refreshing, and a touch of French dressing makes them a colorful addition to any meal. -Mrs. Howard Phipps, Hernando, Mississippi

Provided by Taste of Home

Categories Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1 medium cucumber
1/2 teaspoon salt
3 ounces cream cheese, softened
1/4 cup chopped green pepper
2 tablespoons chopped onion
1/2 teaspoon Worcestershire sauce
1/8 teaspoon pepper
Dash paprika
French salad dressing, optional

Steps:

Cut cucumber in half lengthwise. Scoop out seeds and pulp, leaving a 1/4-in. shell. Place seeds and pulp in a colander. Sprinkle with salt; drain for 30 minutes. , Meanwhile, combine the cream cheese, green pepper, onion, Worcestershire sauce and pepper; mix well. Stir in 2-3 tablespoons drained pulp. Spoon into cucumber shells; sprinkle with paprika. Refrigerate until serving. Serve with French dressing if desired.

Nutrition Facts : Calories 181 calories, Fat 15g fat (9g saturated fat), Cholesterol 47mg cholesterol, Sodium 731mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.

CUCUMBER BOATS WITH LIVER PATE STUFFING

Cucumber Boats With Liver Pate Stuffing image

Make and share this Cucumber Boats With Liver Pate Stuffing recipe from Food.com.

Provided by quid_pro_quo

Categories Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

4 cucumbers
100 g liverwurst or 100 g liver pate
1 hard-boiled egg
1 green onion, chopped
2 -3 sprigs fresh dill
salt, to taste
pepper, to taste
red caviar, garnish (optional)

Steps:

Wash and dry the cucumbers. Slice each cucumber into equal halves. Remove seeds and reserve. Cut off ends of cucumbers.
In a small bowl, mash hard-boiled egg and liverwurst with a fork.
Add cucumber seeds, green onion, dill and salt and pepper to taste. Mix well.
Fill the hollowed out cucumbers with the mixture and garnish with the optional red caviar.

Nutrition Facts : Calories 73.6, Fat 4.4, SaturatedFat 1.6, Cholesterol 46.2, Sodium 118.6, Carbohydrate 6, Fiber 0.8, Sugar 2.6, Protein 3.6