Crispy cucumber stuffed with Dungeness crab

Dungeness Crab in Cucumber Boats
By Lucas Schoemaker, Executive Chef, McCall Associates


  • 1 English Cucumber (peeled)
  • 1/2 lbs. Fresh Dungeness crab meat
  • 4 each leaves Shiso
  • Rice wine vinegar
  • Salt and Pepper
  • 1 Lemon

Peel cucumber and cut 1-inch rounds. Hollow out middle about half way. Turn cucumbers upside down on a paper towel for around 15 minutes. In a small bowl mix the crab with a little vinegar, lemon juice and a touch of salt and pepper. Set aside. Wash and julienne Shiso leaves. Serving: When the excess water has drained from the cucumbers, set them up right on serving platter. Now re-mix crab and taste. Add Shiso leaves to the crab and stuff the cucumber boats.

Chef Lucas Schoemaker's Dungeness Crab in Cucumber Boats will be featured at this year's Black & White Ball:

2008 Black & White Ball
Saturday, May 31
San Francisco Civic Center

Ticket Information:
Party pass tickets: $200 per person
Tickets for Seal in concert (plus the party pass: $325 per person

To purchase tickets call 415.864.6000

About Executive Chef Lucas Schoemaker:

A creative, modem European chef in charge of McCall's menu research and development, Lucas possesses among his many awards the title "Master Chef of America," a prestigious ranking conferred upon only 150 chefs in the United States. Lucas is a certified CEC chef and former instructor at the California Culinary Institute.

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