Best Stuffed Cucumbers Recipes

STUFFED CUCUMBERS

Steps:

• Cut cucumber in half lengthwise. Scoop out seeds and pulp, leaving a 1/4-in. shell. Place seeds and pulp in a colander. Sprinkle with salt; drain for 30 minutes. , Meanwhile, combine the cream cheese, green pepper, onion, Worcestershire sauce and pepper; mix well. Stir in 2-3 tablespoons drained pulp. Spoon into cucumber shells; sprinkle with paprika. Refrigerate until serving. Serve with French dressing if desired.

CRAB-STUFFED CUCUMBERS

Steps:

• Combine first 7 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared up to 6 hours ahead. Cover and refrigerate.)
• Using small melon baller, scoop out centers of cucumber leaving bottom shell intact. Fill centers and slightly mound crab mixture atop cucumber. Garnish each with cilantro sprig. Transfer to platter and serve.

LOX AND CREAM CHEESE STUFFED CUCUMBERS

Steps:

• Using a peeler, create stripes on the outside of the cucumber by peeling along length of cucumber, leaving every other section intact. Cut off ends of cucumber and slice into 1-inch rounds. Using a melon baller, scoop out the seeds and inner flesh from the top 2/3's of each cucumber slice. Do not scoop all of the way through. Set aside. In a bowl, combine equal parts cream cheese and sour cream. Mix in salmon, shallots, lemon juice, salt and pepper, combining thoroughly. Transfer the mixture to a pastry bag with a star 8 tip. Pipe the filling generously into each cucumber section. Garnish with sprig of dill. As an alternative, use red pepper cream cheese.

FRIED STUFFED CUCUMBERS

Steps:

• Using a small sharp knife, remove the seeds and fleshy pulp from the centre of each cucumber slice. Further hollow the cucumber with a teaspoon so that you have tubes with a roughly 5mm shell. Lightly dust the hollow interiors of the slices with the cornflour. Mix all the stuffing ingredients together in a bowl with 1 tsp salt and pepper, and stuff each cucumber ring with the mixture.
• Heat a wok or large frying pan, then add the groundnut oil. When it is moderately hot, add some of the stuffed cucumber rings. Cook slowly until they are slightly browned, then turn them over and brown the other side. You may have to do this in several batches, adding more oil if necessary.
• When the cucumber rings are browned, remove them with a slotted spoon and place on a plate. When you have fried all the rings, wipe the wok or pan clean.
• Reheat the wok or pan, add the sauce ingredients and bring to a simmer. Add the stuffed cucumber rings, cover the pan with a lid and simmer slowly for 7 mins or until the cucumbers are completely cooked. Lift them out of the sauce with a slotted spoon and transfer to a warm serving platter.
• Return the pan to the heat and reduce the sauce by a third over a high heat. Add the sesame oil and coriander, then pour the sauce over the stuffed cucumbers to serve.

STUFFED CUCUMBERS

Steps:

• Scoop pulp from middle of cucumbers, reserve pulp.
• Salt shells lightly and place close together in a buttered pan.
• Mix pulp with tomato, onion, chicken and seasonings.
• Melt butter and add flour, stirring until smooth.
• Add milk and cook, stirring constantly until thickened.
• Add to pulp mixture and fill cucumber shells.
• Bake at 350F for 20 to 25 minutes.
• Sprinkle buttered crumbs evenly over the top and serve.

CREAM CHEESE STUFFED CUCUMBERS

Steps:

• Remove ends from cucumber and cut in half lengthwise. Using a melon baller, remove seeds from both halves.
• In a small bowl, combine cream cheese, olives and chives. Blend until well mixed.
• Stuff each cucumber half with the cheese and reassemble halves, pressing together gently.
• Wrap in plastic wrap and refrigerate overnight. Cut into ¼ inch slices to serve.

STUFFED TOMATOES WITH PEACHES, CORN, CUCUMBERS, AND BASIL

Steps:

• Slice off tops of tomatoes (about 1/2 inch). Scoop out the seeds and ribs, and coarsely chop. Stir together chopped tomatoes, peaches, cucumbers, corn, oil, 1 tablespoon lime juice, salt, and pepper. Let stand for 15 minutes. Taste and adjust for acidity, adding up to 1 tablespoon more lime juice. Stir in basil.
• Season inside of tomato shells with salt and pepper. Fill tomatoes with tomato mixture, and garnish with basil sprigs. Serve immediately.

STUFFED CUCUMBERS

Steps:

• Cut about 2+1/2 inches off each end of cucumber (assuming you are using the Japan or seedless, since they are typically rather long).
• Grate the ends using a hand grater & place into a fine mesh strainer.
• Cut the cucumbers in half, then again lengthwise.
• Scoop out seeds so you have four boats & run the bottom side of boat across a grater. This creates a flat bottom so the boat doesn't rock. Save the shavings & rough chop into the grated cuc ends from above.
• The longer you let the cucumber strain, the drier the stuffing will be, I usually wait about 30 minutes.
• Remove grated cuc from the strainer, add to bowl.
• Add 2oz feta, white pepper and dill weed. Stir gently.
• Chill at least a couple hours but no longer than 12 hours.
• Wipe the boats dry (makes the stuffing easier) and place stuffing inside.
• Garnish: black lava sea salt & dots of sriracha mixed with mayo.
• You can also slice into smaller bite sized "U's" if you refrigerate after stuffing to re-firm the feta/cuc mixture.
• Prep time does not include refrigerator marinade time.

LOX AND CREAM CHEESE STUFFED CUCUMBERS

Steps:

• Using a peeler, create stripes on the outside of the cucumber by peeling along length of cucumber, leaving every other section intact. Cut off ends of cucumber and slice into 3/4-inch rounds. Using a melon baller, scoop out the seeds and inner flesh from the top 2/3's of each cucumber slice. Do not scoop all of the way through. Set aside. In a bowl, combine equal parts cream cheese and sour cream. Mix in salmon, shallots, lemon juice, salt and pepper, and some dill. Combine thoroughly. Transfer the mixture to a pastry bag with a star 8 tip. Pipe the filling generously into each cucumber section. Garnish with sprig of dill. As an alternative, use red pepper cream cheese.

SHRIMP-STUFFED CUCUMBERS

Steps:

• Process bread into crumbs. Cut out pulp in cucumbers, leaving about 1/8-inch thick tube. Make 16 1-inch tubes. Spray large skillet with nonstick vegetable spray and place over high heat. Add shrimpo, jalapeno, onion, red pepper, garlic, lemon juice, salt and white pepper and saute for 3 minutes. Add water and cook 2 more minutes. Remove from heat. Set aside 16 shrimp from skillet. Chop remaining shrimp and return to skillet with bread crumbs, cream cheese and lemon juice, stirring well. Fill each cumcumber with shrimp mixture, top each cumcumber with one shrimp and sprinkle with cilantro.

DEVILED HAM STUFFED CUCUMBERS

Steps:

• Cut cucumber in half lengthwise and scoop out seeds.
• In a bowl, mix together deviled ham, chopped egg, onion, pickle and mustard.
• Spoon mixture into cucumber shells. Chill.
• When ready to serve, cut cucumber diagonally into 1-inch pieces.

CRAB STUFFED CUCUMBERS

Steps:

• Combine first 7 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared up to 6 hours ahead. Cover and refrigerate.) Using small melon baller, scoop out centers of cucumber leaving bottom shell intact. Fill centers and slightly mound crab mixture atop cucumber. Garnish each with cilantro sprig. Transfer to platter and serve.

AUSTRALIAN STUFFED CUCUMBERS

Steps:

• Skin the cucumbers, cut in half lengthwise; scoop out the seeds. Sprinkle with salt and leave to drain.
• Beat the cream cheese, pecans, hot sauce and salt together.
• Dry the cucumbers and spoon the cheese mixture into the center of each half. Sprinkle with chopped parsley and refrigerate.
• When firm cut into slices to serve.

LOX AND CREAM CHEESE STUFFED CUCUMBERS

Steps:

• 1. Using a peeler, create stripes on the outside of the cucumber by peeling along length of cucumber, leaving every other section intact.
• 2. Cut off ends of cucumber and slice into 1-inch rounds.
• 3. Using a melon baller, scoop out the seeds and inner flesh from the top 2/3's of each cucumber slice. Do not scoop all of the way through. Set aside.
• 4. In a bowl, combine equal parts cream cheese and sour cream.
• 5. Mix in salmon, shallots, lemon juice, salt and pepper, combining thoroughly.
• 6. Transfer the mixture to a pastry bag with a star 8 tip.
• 7. Pipe the filling generously into each cucumber section.
• 8. Garnish with sprig of dill.
• 9. As an alternative, use red pepper cream cheese.

AFTER SCHOOL STUFFED CUCUMBERS RECIPE BY TASTY

Steps:

• In a bowl, mix the tuna, mayonnaise, mustard, salt, and pepper. Set aside.
• Slice a cucumber into 4 sections. Use a melon baller to hollow out the center, not quite through to the bottom. Fill each cucumber with tuna mixture, and top with half of a cherry tomato.
• Enjoy!

STUFFED CUCUMBERS

Steps:

• Cut the cucumber in half lengthwise and with a teaspoon scrape out the centers containing the seeds.
• In a small bowl, blend the feta, mayonnaise and Worcestershire sauce into a smooth mixture. Fill the centers of cucumbers with the cheese mixture. Sprinkle the cucumbers with parsley and chill them for at least 20 minutes. Before serving, slice the cucumbers crosswise into bite-sized pieces.

STUFFED CUCUMBERS I

Steps:

• 1. Prepare either of the Stuffed Cucumber Filling mixtures. 2. Peel cucumbers then cut crosswise in 2-inch sections. Scoop out seeds from one side only of each section, not clear through. 3. Stuff the center of each section with filling, packing it in tightly and rounding out the edges. Dredge stuffed sections lightly with flour. 4. Heat oil. Add cucumber sections, stuffing-side down, and brown lightly. Turn over and cook 1 to 2 minutes more. 5. Add stock, soy sauce and sherry and bring to a boil. Then simmer, covered, until tender (about 20 minutes), turning once or twice for even cooking. Remove cucumbers to a serving platter, leaving liquids in pan. 6. Blend cornstarch and cold water to a paste then stir in to thicken liquids. Pour sauce over stuffed cucumbers and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.