Crawfish Stuffed Cucumbers

Leslie Davis - Wednesday, May 30, 2012

8-10 cucumbers

1 c. finely chopped onions

1 c. chopped celery

1/2 c. chopped bell pepper

1/2 c. butter or margarine

1/2 c. diced tomatoes

1 T. sweet pickle relish

1/2 c. white wine

2 lbs. Louisiana crawfish tailmeat

1/2 c. sour cream

1/2 c. grapes, halved

1/2 c. bread crumbs

1 c. grated cheese

Salt & pepper to taste

Cut cucumbers in half lengthwise. Scoop out the seeds, leaving the “meat.” Steam cucumbers for 8 minutes and set aside. Saute’ onions, celery and bell pepper in butter or margarine. Remove from heat. Add sour cream, grapes, bread crumbs and cheese. Mix well and mound into cucumber shells. Bake at 400 degrees for 10 minutes.