Monday, May 20, 2013

And now for something completely different

Lot's of graduations this weekend. While I am proud of the many graduates, I also am feeling a little sorry for them as getting on a career path these days is nearly impossible. But hard work and tenacity will pay off in the long run so good luck. Although I missed the many graduation celebrations I did manage to prepare these Seafood Salad Filled Cucumber Cup appetizers for some friends. The whole chip and dip thing gets so tired so I wanted to try something new. I was worried though, because I really do not enjoy seafood at all so I didn't know if these would taste good to others or not. I tried to taste it myself but, seriously, I do not care for seafood. I am happy to say that they were very well received and people were texting me for the recipe. So, before I forget, here is my best recollection of what I did. LOL!

Seafood Salad in Cucumber Cups

1 pound shrimp, peeled and deveined
1/2 pound bay scallops
1 can crab meat (I used claw meat)
2 Tbs olive oil
1 lemon
1Tbs white wine vinegar
1/4 C minced vidalia onion
1/4 finely chopped celery
1 Tbs dijon Mustard
1/2 C mayo
1 tsp celery salt
1-2 Tbs dried tarragon
handful of chopped fresh parsley

3 english cucumbers

Preheat oven to 400. Toss shrimp and scallops in olive oil and juice from 1/2 of the lemon. Spread on a baking sheet and roast 5-8 minutes or until opaque. Let cool.

When the shrimp and scallops are cool place in a food processor, with all of the pan juices, and pulse until chopped. Be careful not to overdo it. Mix with remaining ingredients and the juice from the remaining half of lemon. Refrigerate overnight

Slice cucumbers thickly (about 2 inches). Use a melon baller to scoop out flesh leaving some at bottom and along sides. Fill cups with seafood salad and serve.