This past June, we visited Taste of Toronto, a food festival showcasing the city’s finest restaurants, their signature dishes as well as vendors and companies that gather to showcase their top goods and products. Phil and I visited twice, making our way around the delectable crowd favourites, and helping ourselves to local samplings including east coast jam, maple tree filtered water, and the memorable spread.
Our newest condiment obsession, The Spread, is made with only natural peppers, sesame seeds, sesame oil, canola oil, apple cider vinegar and salt, and is made locally. Really local. Like downtown Toronto kind of local, and we can’t get enough of it. While the sesame highlights Asian flavours, the layers of pepper ignites your palate and adjusts to enhance the stars of your dish like these smoked cucumber crab rolls. Sriracha who?
Bon appetit xo
Chef | Sous Chef
Smoked Crab Cucumber Cups
Our newest condiment obsession, The Spread, is made with only natural peppers, sesame seeds, sesame oil, canola oil, apple cider vinegar and salt, and is made locally. Really local. Like downtown Toronto kind of local, and we can’t get enough of it. While the sesame highlights Asian flavours, the layers of pepper ignites your palate and adjusts to enhance the stars of your dish like these smoked cucumber crab rolls. Sriracha who?
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 cups 1x
- Category: Food + Drink, Appetizer, Snack
Ingredients
- 1/2 lb crab
- 3 fat field cucumbers
- 1 tsp grated ginger
- 1/2 avocado chopped
- 1 green onion
- 1 lime
- 1 tbsp house-made mayonnaise
- 1/2 tsp Sesame seeds
- 1 tbsp The Spread
- 2 slices of bacon (optional)
Instructions
No. 1 | Preheat the smoker to 350° F. With the shell still in tact, lay the crab directly on the grate and smoke for 20-30 minutes until tender. If you don’t have a smoker, steam or bake the crab until tender. Allow the crab to cool, remove from shells and roughly chop.
No. 2 | Add the crab, ginger, green onions, avocado, lime juice and mayonnaise to a mixing bowl, and lightly mash until the avocado softens and the ingredients are combined. Set in the refrigerator to cool.
No. 3 | Cut 12 x 1 inch cucumber slices and using a spoon, dig out the centre. Be careful not to pierce the bottom and leave enough room around the edges.
No. 4 | Remove the mixture from the refrigerator and carefully stuff the cucumber cups allowing the mixture to pile over the cup. Top with sesame seeds, The Spread, and bacon bits.
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1 Comment
Jess
November 28, 2017 at 10:52 amSo good and easy to make. We don’t have the spread here, but I used Asian child sauce and it was amazing!
★★★★★