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Coastal Seafood Cups
By Jim Bailey, a.ka. "The Yankee Chef"

Whether you are a land-lubber or a shoreline lover, seafood during the
summertime just makes life a little more sunny. And with the garden ripe for the
picking, combining these two surf and turf ingredients is pure refreshment.

Cucumbers are my favorite because of their clean taste, This Yankee Chef even
makes his own tartar sauce, not with relish, but with minced cucumbers. Cukes
go great with absolutely anything seafood and especially when serving these
tidbits outdoors or on the patio while your guests are sipping on a beverage
before the entree. And before you ask me, YES ... go ahead and use canned
crabmeat if desired. Squeeze very dry though before adding.
 
2 cucumbers, peeled
1/4 cup cream cheese
1/4 cup plain yogurt
1/2 cup crabmeat, squeezed dry
2 ounces cooked, chopped lobster meat
1 teaspoon hot pepper sauce
1 teaspoon Dijon-style mustard
Cracked black peppercorns

Slice cucumbers into 1-1/2-inch thick slices. Scoop out half of the seeds, leaving a
thick bottom to hold your crabmeat mixture. In  a bowl, with a hand-held mixer,
beat cream cheese until smooth. Beat in yogurt, hot pepper sauce and mustard
until well combined.

Fold in the crabmeat and lobster and fill each cucumber "cup" with equal
amounts of crabmeat mixture. Sprinkle with cracked peppercorns.

Cover and refrigerate no more than a couple of hours because the water from the
cucumbers will begin to seep.




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About the author: Jim Bailey is The Yankee Chef™. Bailey is a third
generation chef, a New England food historian and food columnist. His
new cookbook is called
The Yankee Chef: Feel Good Food for Every
Kitchen. He would love to hear from anyone about their old family
recipes. Email Jim Bailey any questions or comments:

theyankeechef@aol.com
.
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont