I toyed with the idea of sharing this recipe. It’s not that I didn’t absolutely adore these little, tasty treats. I wasn’t keen on the photos. Sometimes this happens. It doesn’t matter if you have the most amazing lighting in the world or the best props, sometimes it just doesn’t work out. In this case, and in my mind, it absolutely did not work out. I had other recipes that I could have posted today (an extremely, luscious coffee cake for example), but you see, I had to share this appetizer because I loved the recipe so much! That’s just the way the cookie crumbles, and sometimes you just have to deal. So, here we are…dealing, and I’m happy that I’ve decided to share this recipe with you! Zucchini are popping out of the ground like there’s no tomorrow right now, and I knew I had to let one of the best veggies ever shine!
Zach and I are having a spectacular time in southern Colorado. We are nestled deep in the mountains, and if you have been following along on Instagram, then you pretty much know what I’ve been up to. It’s been kind of hit of miss with cell/internet service around these parts. Let’s just say that I do not have 4G and that makes things a little bit difficult when I go to share all of the tasty treats I’ve been indulging in, but it is all worth it to be out and away from the rest of the world.
That’s exactly what it feels like, and I am just in love with it.
We had this wonderful fried, BBQ quail over a creamy, cold macaroni and cheese last night. It was like a picnic, a picnic in my mouth … but an extremely upscale picnic! I am still having dreams about dinner!
So anyway, let’s talk about this adorable little appetizer. They are really quite adorable, despite the photos. The zucchini is boiled for just a couple of minutes, just so that they become tender. I then let them cool, patted them dry, and stuffed them with a delicious and refreshing crab salad.
I love seafood salads this time of year, and crab is just one of my favorites. Of course, it is quite the investment to buy fresh lump crabmeat in Colorado (if you weren’t aware, we don’t have an ocean nearby), but sometimes it’s just worth it.
This time, it was totally worth it.
I have a special beer pairing for you today!
Beer: Crooked Stave’s Collaboration with Upslope: Ferus Fluxus
Brewed By: Crooked Stave / Upslope Brewing
Style: Belgian Strong Pale Ale
Alcohol Content: 8.00%
Description: So, where to begin with this beer pairing? This was a one-of-a-kind beer, and I loved each and every sip. It’s wild. Extremely wild. It’s also funky, but not funky in the way you may be thinking. It’s funky in an incredible, luscious, fruity, oaky way. Upslope and Crooked Stave really brought out the best they have to offer in this collaboration. I decided to pair it with these zucchini bites because of the ale’s heavy citrus notes. It is sour, yes, but in my person opinion, it wasn’t crazy in sourness. This beer is everything you crave in a bretty pale ale and more, and it really makes this appetizer shine! Here is the sad part. This beer was brewed once, and chances of it ever being brewed again are slim. We got lucky that we got to pick up a couple of bottles so long after it had been released. Oh, the perks of living local. Here are some beers that would also pair well:
Happy Thursday! Here is the recipe!
- 2 large zucchini cut in half lengthwise, seeds removed and then cut into 1-2 inch pieces
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tablespoons dijon mustard
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cajun spice
- 1/2 teaspoon cayenne pepper
- 3/4 pound lump crabmeat
- 1/4 teaspoon paprika
- green onions sliced (garnish)
- Bring a large pot of salted water to a rolling boil. Add the zucchini and cook for 4-5 minutes or until they are slightly tender. Drain, pat dry and set aside.
- In a large bowl, whisk together the mayonnaise, Greek yogurt, dijon mustard, olive oil, cajun spice, cayenne pepper and a dash of salt and pepper to taste. Gently fold in the lump crab meat and set aside.
- Scoop about a tablespoon or two of the crab salad onto each piece of zucchini. Sprinkle with paprika and green onions. Refrigerate for an hour before serving.