Tuesday, September 9, 2014

Crab Salad Stuffed Zucchini Boats

We have a small, raised bed garden, so we don't end up inundated with tomatoes and zucchini in August. We usually get 1-2 zucchini a week for 8 weeks or so, and that's enough for us. I was getting a little bored with grilled or sauteed zucchini so when I saw four versions of Zucchini Boats in a recent Food Network Magazine, I decided that the next time we had zucchini, we should make a zucchini boat. We made Crab Salad Stuffed Zucchini Boats.
These were tastier than I expected. I was a little worried about not liking the steamed zucchini since I am not really a fan of sauteed zucchini, which we resort to when we cannot grill. I much prefer tossing zucchini coins around in a grill basket on the grill. We let my zucchini steam a bit longer than SP's, so it was nice and soft. I do not like crunchy zucchini! I think that's the problem with our sauteed zucchini - we don't saute it long enough for my liking. We need to work on that.

The crab mixture was tasty, too, but half a pound (half of one of our cans) didn't seem like enough crab. Next time, I'd use the same number of zucchini but use the entire 1 lb can of crab. We both wanted more crab in the zucchini boat.

Our changes to the recipe:
*We didn't make a spicy mayo to put on top; we mixed the mayo into the crab
*Mixing the mayo into the crab had an unintended result: the heat from the steamed zucchini melted the mayo and made the crab salad a bit watery. Next time, I'd cut way back on the mayo and/or keep the crab salad on one side of the plate and the steamed zucchini on the other side and eat the boat 'deconstructed.'
*We used whole grain mustard instead of Creole
*We used just enough mayo (less than 1/4 cup) to make it look crab salad-y since neither of us likes a lot of mayo
*We topped it with paprika but not celery leaves and scallions

We made the crab salad ahead of time and steamed the zucchini the day we were eating the boats. It's a quick, easy, light, summery meal. Definitely something we'd make again next summer.

Recipe here.

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