In her latest blog post, Maggie Heyn Richardson gets inspired by crisp cucumber and succulent Louisiana blue crab, preparing a perfect summertime treat. The appetizer, which features crabmeat tucked neatly in a cucumber cup and garnished with fresh herbs and slivers of cherry tomato, is great party food and easy to assemble. Read Richardson’s post from “Spatula Diaries” to get all the details on this fun recipe.
From Spatula Diaries: Try this tempting crab and cucumber appetizer
