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?
Servings: 12 cups
Ingredients
- ½ lb crab
- 3 fat field cucumbers
- 1 teaspoon grated ginger
- ½ avocado chopped
- 1 green onion
- 1 lime
- 1 tablespoon house-made mayonnaise
- ½ teaspoon Sesame seeds
- 1 tablespoon 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.