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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Coastal Seafood Cups

Cucumbers are so clean tasting, The Yankee Chef even makes his own tartar sauce, not with relish, but with minced cucumbers. They go great with absolutely anything seafood and especially when serving these tidbits outdoors or on the patio while your guests are sipping on a beverage before the entree. And before you ask me, YES...go ahead and use canned crabmeat if desired. Squeeze very dry though before adding.


For 8 Serving(s)


  • 2 cucumbers, peeled
  • 1/4 cup(s) cream cheese
  • 1/4 cup(s) plain yogurt
  • 1/2 cup(s) crabmeat, squeezed dry
  • 2 ounce(s) cooked, chopped lobster meat
  • 1 teaspoon(s) hot pepper sauce
  • 1 teaspoon(s) Dijon-style mustard
  • Cracked black peppercorns

Coastal Seafood Cups Directions

  1. Slice cucumbers into 1 1/2-inch thick slices. Scoop out half of the seeds, leaving a thick bottom to hold your crabmeat mixture. in a bowl, with a hand-held mixer, beat cream cheese until smooth. Beat in yogurt, hot pepper sauce and mustard until well combined. Fold in the crabmeat and lobster and fill each cucumber "cup" with equal amounts of crabmeat mixture. Sprinkle with cracked peppercorns. Cover and refrigerate no more than a couple of hours because the water from the cucumbers will begin to seep.