Cucumber stuffed with Crab and Ginger
Cucumber Stuffed with Crab and Ginger Recipe - Japanese Cuisine
Introduction
This recipe for Cucumber stuffed with Crab and Ginger is a refreshing and flavorful dish that is perfect for a light lunch or appetizer. The combination of fresh cucumber, succulent lump shrimp, and pickled red ginger creates a delicious and unique flavor profile that is sure to impress your guests.
History
This recipe is inspired by traditional Japanese cuisine, where cucumbers are often used as a vessel for stuffing with various ingredients. The addition of lump shrimp and pickled red ginger adds a modern twist to this classic dish, creating a perfect balance of flavors and textures.
Ingredients
How to prepare
- Wash a cucumber and trim off the ends.
- Slice the cucumber lengthwise and gently open it.
- Then, carefully open it without breaking through the rind underneath.
- Scoop out the seeds and fill with a mixture of ingredients.
- Securely close the cucumber and cut it into half-inch rounds. Enjoy!.
Variations
- Substitute lump crab meat for lump shrimp for a different flavor profile.
- Add diced avocado or cucumber to the filling for extra freshness.
- Drizzle with a spicy mayo or sriracha for a kick of heat.
Cooking Tips & Tricks
Be sure to carefully scoop out the seeds of the cucumber to create a hollow cavity for the filling.
- Use a sharp knife to cut the cucumber into half-inch rounds for a neat and uniform presentation.
- Make sure to securely close the cucumber after filling it to prevent the ingredients from falling out.
- Serve the stuffed cucumber chilled for a refreshing and crisp texture.
Serving Suggestions
Serve the Cucumber stuffed with Crab and Ginger as a light appetizer or side dish. Pair it with a side of soy sauce or ponzu for dipping.
Cooking Techniques
Steaming: Steam the cucumber for a few minutes to soften it before filling.
- Boiling: Boil the sushi rice according to package instructions before using it as a filling.
- Pickling: Make your own pickled red ginger by soaking thinly sliced ginger in a mixture of vinegar, sugar, and salt.
Ingredient Substitutions
Use jasmine or basmati rice instead of sushi rice.
- Substitute lump crab meat or imitation crab for lump shrimp.
- Use regular ginger or pickled ginger in place of pickled red ginger.
Make Ahead Tips
Prepare the filling in advance and store it in the refrigerator until ready to use.
- Cut the cucumber and scoop out the seeds ahead of time for easy assembly.
Presentation Ideas
Arrange the stuffed cucumber rounds on a platter and garnish with sesame seeds or chopped green onions. - Serve on a bed of lettuce or seaweed salad for a beautiful presentation.
Pairing Recommendations
Pair with a light and crisp white wine, such as a Sauvignon Blanc or Pinot Grigio.
- Serve with a side of miso soup or a fresh green salad for a complete meal.
Storage and Reheating Instructions
Store any leftover stuffed cucumbers in an airtight container in the refrigerator for up to 2 days.
- To reheat, microwave for a few seconds or enjoy cold.
Nutrition Information
Calories per serving
- Calories per serving: 150
Carbohydrates
- Sushi rice: 0.5 cup - 22g
- Lump shrimp: 0.25 cup - 0g
- Seaweed: 1 tbsp - 0.1g
- Pickled red ginger: 1 tbsp - 2.5g
Total Carbohydrates: 24.6g
Fats
- Lump shrimp: 0.25 cup - 0.5g
Total Fats: 0.5g
Proteins
- Lump shrimp: 0.25 cup - 10g
Total Proteins: 10g
Vitamins and minerals
Vitamin C: Cucumber is a good source of vitamin C, which helps boost the immune system and promote healthy skin.
- Iron: Shrimp is rich in iron, which is essential for healthy blood circulation and energy production.
- Calcium: Seaweed is a good source of calcium, which is important for strong bones and teeth.
Alergens
Shellfish: Lump shrimp
- Soy: Seaweed (may contain soy sauce)
- Gluten: Pickled red ginger (may contain gluten)
Summary
This recipe is a good source of carbohydrates, proteins, and essential vitamins and minerals. It is low in fats and calories, making it a healthy and nutritious option for a light meal or snack.
Summary
This recipe for Cucumber stuffed with Crab and Ginger is a delicious and healthy dish that is perfect for any occasion. With a balance of flavors and textures, it is sure to be a hit with your family and friends. Enjoy this refreshing and flavorful dish today!
How did I get this recipe?
I distinctly remember the first time I saw this recipe for Cucumber stuffed with Crab and Ginger. It was a warm summer day, the kind of day where the sun kissed my skin and the birds sang in harmony. I was visiting my dear friend, Mrs. Jenkins, who was known in our small town for her culinary skills. She had invited me over for tea, and as we sat in her cozy kitchen, she brought out a platter of the most exquisite appetizers I had ever laid eyes on.
There they were, perfectly arranged on a delicate china plate - small cucumbers, hollowed out and stuffed with a mixture of crab meat and ginger. The vibrant colors and enticing aroma immediately caught my attention, and I knew I had to learn how to make them myself.
"Mrs. Jenkins, these look absolutely divine," I exclaimed, reaching for one of the stuffed cucumbers. As I took my first bite, my taste buds were greeted with a burst of flavors - the sweetness of the crab, the zing of the ginger, and the refreshing crunch of the cucumber. It was a symphony of tastes that danced on my palate.
Mrs. Jenkins chuckled at my enthusiasm. "I'm glad you like them, dear. Would you like me to show you how to make them?"
I nodded eagerly, my curiosity piqued. Mrs. Jenkins took me under her wing that day, teaching me the intricacies of preparing the perfect cucumber stuffed with crab and ginger. She shared with me the secrets of selecting the freshest ingredients, the art of balancing flavors, and the importance of presentation.
Over the years, I refined the recipe, adding my own personal touches and experimenting with different variations. I would often serve the dish at family gatherings, dinner parties, and potlucks, where it never failed to impress even the most discerning palates. Each time I made it, I felt a sense of pride and satisfaction, knowing that I had mastered a culinary delight that had once seemed so elusive.
As I continued to hone my skills in the kitchen, I also sought out other recipes and techniques from friends, family, and even strangers. I learned the art of making homemade pasta from my Italian neighbor, the secret to a perfectly flaky pie crust from my grandmother, and the delicate balance of spices in Indian cuisine from a traveling chef.
One day, while browsing through an old cookbook that had been passed down through generations in my family, I stumbled upon a recipe for a similar dish - Cucumber stuffed with Crab and Ginger. It was a revelation to me, a reminder of how interconnected food and memories truly are. As I read through the ingredients and instructions, I couldn't help but smile, realizing that this recipe had been a part of my culinary journey all along.
Now, as I stand in my own kitchen, surrounded by the comforting aromas of simmering soups, baking bread, and sizzling stir-fries, I am reminded of the countless hours I have spent honing my craft. Each recipe, each technique, each flavor profile is a testament to my passion for cooking and my love for sharing that passion with others.
And so, as I prepare a fresh batch of Cucumber stuffed with Crab and Ginger, I am filled with a sense of gratitude for all the people and experiences that have shaped me into the cook I am today. I may have learned this recipe from Mrs. Jenkins, but it is so much more than just a dish - it is a reflection of my journey, my memories, and my love for the culinary arts. And for that, I am forever grateful.
Categories
| Crab Recipes | Cucumber Recipes | Glutinous Rice Recipes | Japanese Appetizers | Japanese Recipes | Japanese Snacks | Shrimp Recipes | Wakame Recipes |