Adapted from the charming Alice Eats, A Wonderland Cookbook by Pierre Lamielle and Julie Van Rosendaal. We have chosen one of the three fillings in the original recipes; hummus and spinach artichoke are the other two. This is an elegant and low-cal way to hold dip. Makes about 2 dozen cucumber frames
- 2 long English cucumbers to make frames
Cut stripes along the sides of the cucumber by peeling off strips of skin using a vegetable peeler. Cut into ¾ – to 1-inch (2-2.5 cm) slices and, using a small spoon, scoop out enough of the innards to form a small cup, leaving enough in the bottom to prevent drips.
Creamy crab or shrimp filling
- 1 can (4 oz/120 g) crabmeat or cocktail shrimp
- 1 pkg (8 oz/250 g) cream cheese, room temperature
- ¼ c mayonnaise
- 1 green onion, finely chopped
- 1 T chili sauce (or 1 t prepared horseradish)
- 2 t lemon juice
- salt and ground black pepper to taste
- 2 t chopped fresh dill or parsley
Combine all ingredients in the bowl of a food processor and pulse until well blended, as rough or smooth as you like. Fill each cucumber with a spoonful of filling, and garnish with chopped fresh parsley or dill. Serve immediately. (Make extra in case a rabbit decides to crash your party.)
Cucumber Rafts
Instead of frames, make rafts: slice long English cucumber on a slight diagonal to make two bite slices. Top with smoked salmon and a sprig of dill. The colours and flavours are refreshing.