Fresh West Coast Dungeness Crab Stuffed SunSelect Baby Cucumbers

Fresh West Coast Dungeness Crab:

1 lb fresh dungeness crab meat, all shells and excess moisture removed

2 tbsp finely chopped chives

1 or 2 shallots, minced

1 lemon zest and juice

3 tbsp extra virgin olive oil

salt and pepper to taste

Baby Cucumbers:

2 SunSelect mini cucumbers

fresh parmesan to grate

2 tbsp pine nuts

Fresh West Coast Dungeness Crab Directions:
Combine all of the ingredients in a large mixing bowl. Stir gently to incorporate together. Let stand for about 15 minutes to meld flavours.

Baby Cucumbers Directions:
Slice the SunSelect mini cucumbers in half lengthwise. Using a small spoon or a melon baller, scrape the centre seeds out and create a hollow that will hold the crab meat.


To Plate
Fill the hollowed centre of the cucumbers with a generous portion of crab meat. Drizzle with extra virgin olive oil, if desired. Cover with a light dusting of grated parmesan cheese and sprinkle with pine nuts.


Courtesy of SunSelect Produce

About the Chef
Executive Chef Jeff Massey is a master when it comes to working with fresh, local ingredients. He has a passion for supporting local growers. Jeff’s philosophy is all about food that’s locally inspired, ingredient driven and, most importantly, simple, clean and delicious.
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