The Great Pepper Cookbook by Melissa’s Produce + Margarita Chile-Cheesecake Bars Recipe
In the Appetizers, Snacks, and Drinks section, Crab-Stuffed Cucumber Cups are a party pleaser. Here are some added tips to help you during prep:
- First, roast an ear of corn in the oven, 350 degrees for 30 minutes so it will be ready for the crab filling.
- For the cucumber cups, after removing the middle of each cucumber and salting them, put the cucumber cups opening side down on paper towels. The salt will start to leach the water out from the cucumbers. It will save you from excess dabbing later in the process when adding the crab filling.
- I could not find Manzano (or manzana) peppers in my local area so I substituted habanero peppers. I didn’t want to shock my guests with the spiciness of the pepper so I diced up two habaneros and it was perfect. The roasting process actually makes the pepper a little sweeter. The cream cheese and sour cream act as a cooling agent if you happen to get a large piece of habanero in your serving.
- I substituted crab claw meat instead of the lump meat. Smart & Final sells the perfect size can for the recipe in the refrigerated section. It is much cheaper than the lump crab meat and it tastes great too.