Zucchini Boats With Crabmeat
appetizers, spring
4 zucchini
FILLING:
Pinch chopped fresh parsley
1/2 small hot pepper
1/2 pound crabmeat
2 egg yolks
1 tablespoon grated Parmesan cheese
Pinch fresh thyme
Salt
Pepper
1/4 cup olive oil
PREPARATION: Halve the zucchini lengthwise. Scoop out seeds and some pulp from zucchini halves leaving a thin wall of flesh. After seeding the zucchini, divide each half into quarters to equal 8 boat shapes per zucchini.
For the filling, chop the parsley. Seed and mince the chili pepper. In a large bowl, combine the crabmeat, egg yolks, cheese, thyme, parsley, and chili pepper. Season to taste with salt and pepper.
Recipe can be made to this point 1 day ahead.
COOKING AND SERVING: Heat the broiler. Fill zucchini boats with the crabmeat mixture and put on baking sheet. Brush with olive oil. Broil until heated through, about 10 minutes.
Yields: 32
NOTES : Mild-tasting zucchini is the perfect vehicle for a spicy crabmeat and cheese filling.
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Contributor: Cook's Magazine November 1987
Yield: 16 servings
Preparation Time: 0:45
