This weekend was full of good, homemade food -- And lots of it!
Friday: Venison Cheese Steaks & Smores
Saturday: Monte Cristos, Spicy Crab Cucumber Cups, Venison cheese burgers, spaghetti & Meatballs.
Sunday: Mini egg tartlets in Mini Phyllo Cups & pound cake
I planned the entire weekend around food, in case we didn't know what to do, we could at least know what we were eating for breakfast lunch & dinner. Not really considering that by the time we would get to the spaghetti and meatballs, we would be too full to even think about more food.
Never the less, Matt and I cleaned up around the house and went grocery shopping with a long list of ingredients needed for the weekend activities. The only thing not found at food lion -- Crab meat! So we headed on down to Captain Chris's and picked crabs that evening for dinner. He got the big boys, which had a ridiculous amount of back fin meat!
I really enjoyed how light and spicy these little Spicy Crab Cucumber Cups are. I found this recipe from pinterest but made it a little differently. Mainly sriracha sauce instead of Tabasco, and add in LOTS of old bay.
Spicy Crab Cucumber Cups
Ingredients
- 3 whole Long Cucumbers
- ¼ cups Sour Cream
- ¼ cups Cream Cheese
- ¾ cups Crab Meat
- 2 teaspoon Sriracha
- 1 teaspoon Brown Mustard
- ½ teaspoons Salt
- 1 teaspoons Black Pepper
- 3 teaspoons Old Bay
- 2 teaspoon Chili powder
Remove the peel from the cucumbers using a vegetable peeler. Cut the cucumber into 1-2 inch rounds/slices.
Using a small melon baller, scoop out most of the inside seed part of the rounds. Note: You want to leave the walls and a thick portion of the bottom intact.
In a bowl, combine the sour cream and the cream cheese (softened) with a fork until well combined. Add the remaining ingredients besides the crab meat and stir until combined. Fold in the Crab meat.
Fill each of the cucumber cups with the crab dip. The melon baller worked very well for picking up the right amount of filling for each cup.
Sprinkle the top of each cup with a mixture of chili powder and old bay.
Refrigerate until ready to serve. Serve within 2 hours of making.
Note: Original recipe by Tasty Kitchen
