Zucchini Boats With Crab Salad - cooking recipe

Ingredients

1 small zucchini, thinly sliced lengthways
3 oz cooked crab meat
1 oz celery, diced
1 oz cucumber, diced
1 oz tomato, diced
1 oz scallions, sliced
1/4 tsp cocktail sauce
1 tbsp creme fraiche or sour cream
1/4 tsp lemon juice
1 tsp parsley, chopped

Preparation

Slice the zucchini in half, lengthways and scoop out the seeds. Beoil on both sides for a couple of minutes until tender and starting to brown.
Toss the crab meat with the vegetables, cocktail sauce, season with salt and pepper and mix in the creme fraiche and lemon juice. Fill the zucchini halves and garnish with parsley.