Party time!

My in-laws both turn 80 this year (my mother-in-law in July and my father-in-law in November.)  They wanted a joint birthday party so Keith and I catered the food and my sister-in-law and her husband took care of the bar.  I wanted the food to be nice and knew that some of the preparation would be done in their kitchen (although it is well-equipped, it is always harder to cook in someone else’s kitchen.)

This was my menu:

Passed hors’doevres 

  • Crab salad in cucumber cups
  • Tuna tartar in tasting spoons
  • Bacon avocado cherry tomatoes

On the table

  • Beef tenderloin with two sauces (mustard horseradish and basil parmesan mayonnaise)
  • Gazpacho (served in parfait tasting glasses we got at Pier One years ago)
  • Bruschetta with three toppings (shrimp, tomato and spinach)
  • Asparagus wrapped in prosciutto
  • Deviled eggs topped with caviar

For dessert we had cake from Graul’s (two cakes so they could each have their preferred) served with the amazing homemade ice cream from Victor’s Highland Creamery in Oxford where they live.  It’s always interesting to see what is popular with different crowds.  The crab salad and bacon avocado tomatoes were slightly more popular than the tuna.  Everyone loved the beef (it’s hard not to like tenderloin) and everybody always loves deviled eggs.  Somebody commented that they never make them because they are too labor intensive but I know that whenever I serve them people gobble them up.  (Often with the remark “I haven’t had deviled eggs in years.”)  The asparagus was also demolished.

Here are the recipes:

Crab salad in cucumber cups

  • 2 seedless cucumbers sliced about 3/4 inch thick
  • 1 pound of crabmeat (lump or jumbo)
  • 3 – 4 TB mayonnaise
  • juice of 1 lemon
  • 1/4 tsp celery salt
  • 1/4 tsp Worcestershire sauce

Scoop the flesh out of the center of the cucumbers with a spoon making sure not to go all the way through the cucumber.  (This can be done ahead with cucumber cups stored in the fridge until party time)  Gently combine crabmeat with mayo, lemon juice, celery salt and Worcestershire.  Refrigerate until ready to serve.  Spoon a dollop of crab salad into the cucumber cups and serve.

Tuna Tartar
  • 1 lb fresh tuna, chopped finely
  • 4 TB olive oil
  • zest and juice of 1 lime
  • 1/2 tsp wasabi powder
  • 1 1/2 tsp low sodium soy sauce
  • 5 dashes Tabasco sauce
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh ground pepper
  • 2 scallions, minced
  • 1 small jalapeno pepper with seeds removed, minced
  • 1 1/2 avocados, chopped

Place tuna in a bowl.  Whisk together olive oil, lime zest, lime juice, wasabi, soy sauce, Tabasco, salt and pepper.  Pour over tuna.   Stir in  scallions, jalapeno and avocado.  Refrigerate for a few hours until ready to serve.

Bacon stuffed cherry tomatoes

  • cherry tomatoes (I did about 50)
  • 1 lb bacon, cooked to crisp
  • 2 avocados
  • juice of 1/2 lemon
  • 2 TB mayonnaise

With a sharp knife, cut a small slice off the bottom of the tomatoes so they will stand up flat.  (I made these for a family reunion in June and thought I could skip that step but it’s important – otherwise they roll around on the serving platter.)  Scoop out enough tomato from the top to make a little cup without cutting all the way through the tomato.

Crumble bacon in a bowl.  Add in chopped avocado and squeeze lemon juice over.  Stir in mayonnaise.  (Refrigerate until ready to serve.)  Scoop some of the bacon avocado mixture into each tomato and serve.  Labor intensive but delicious.

Beef Tenderloin 

We always used to cook tenderloin at high heat until we discovered this slow-roasted technique.  Meat is moist and tender.

  • 1 beef tenderloin, trimmed and tied
  • 3 TB olive oil
  • 2 tsp kosher salt
  • coarsely ground pepper.

Preheat oven to 275.  Brush filet with olive oil and sprinkle with salt and pepper.  Roast for 1 hour and 15 minutes.  Check temperature – when a thermometer registers 125, your meat is rare.  If you want medium rare, cook to 135.  Remove from oven and cover with aluminum foil.  Let rest for about 20 minutes and then carve and serve with sauce of your choice.  Every time we make the beef this way, people say it is the best they have ever had.

Mustard Horseradish sauce

  • 1 1/2 cups mayonnaise
  • 3 TB Dijon mustard
  • 1 1/2 TB whole-grain mustard
  • 1 TB horseradish
  • 1/4 cup sour cream

Whisk together to combine.  Refrigerate until ready to serve.

Gazpacho

  • 4 cups tomato juice
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1 red pepper, chopped
  • 2 cucumbers, peeled, seeded and chooopped
  • 2 scallions, chopped
  • juice of 1 lime
  • juice of 1/2 lemon
  • 2 TB white wine vinegar
  • 1 tsp tarragon
  • 1 tsp basil
  • 1 tsp cumin
  • 1/4 parsley, chopped
  • 3 TB olive oil
  • 2 large tomatoes, cored and chopped
  • salt and pepper to taste
Combine ingredients in a blender and process to your liking.  Refrigerate.  Serve.  This was easy to make ahead and bring ready to go.

Bruschetta Toasts

  • 1 loaf of French bread (I used two since I made all three toppings)
  • olive oil
Slice bread into 1/4 inch slices on diagonal to make longer slices.  Brush with olive oil.  Bake at 350 for about 10 minutes until crisp.  Cool before topping.  (Toasts can be made ahead and stored in baggies – just make sure they are cool before bagging.)
Tomato topping
  • 2 large shallots, thinly sliced
  • 1 TB olive oil
  • 2 tomatoes, seeded and chopped
  • 3 oz ricotta salata or feta cheese, diced
  • 2 TB chives, minced
  • 2 tsp balsamic vinegar
Heat oil over low to medium heat in a small saucepan.  Cook shallots, stirring until soft.  Add tomatoes and cook for 2 minutes.  Toss tomato mixture with cheese, chives and balsamic vinegar.  Refrigerate until ready to use.  To serve, top toasts with 1 – 2 tsps of mixture (depending upon size of toasts.)
Spinach topping
  • 2 bags baby spinach
  • 6 garlic cloves, finely minced
  • 1/4 tsp kosher salt
  • 2 TB olive oil
  • 3/4 cup mozzarella cheese
Saute garlic in medium saucepan over medium heat for about 1 minute.  Add spinach in two batches and stir until wilted (about 5 minutes.)  Drain liquid and transfer to a bowl.  Stir in mozzarella cheese.  Refrigerate until ready to serve.  Spoon onto toasts.
Shrimp topping
  • 1/2 lb cooked shrimp, roughly chopped
  • 2 – 3 TB olive oil
  • 1 TB lemon juice
  • 2 chopped shallots
  • 1 clove garlic, minced
  • 1 TB chopped parsley

Combine all ingredients and refrigerate until ready to assemble – up to overnight.  Spoon onto toasts.

Asparagus wrapped in prosciutto

  • asparagus
  • cream cheese (slightly softened)
  • proscuitto (thinly sliced)

Blanch asparagus by dropping into boiling water for about two minutes and then running under cold water.  Refrigerate.

Cut prosciutto slices into smaller pieces.  Spread with cream cheese and roll asparagus spears in it.  This is a bit labor intensive but worth it.  I had them ready to go and then refrigerated with a damp paper towel over them.  I’ll also confess that I’m not good at managing the quantities.  I bought a bunch of asparagus and a pound of proscuitto.  We ran out of asparagus and the big platter of them was decimated.

Deviled eggs
  • eggs
  • Worcestershire
  • dry mustard
  • cayenne pepper
  • paprika
  • mayonnaise
Place eggs in a pot just big enough to hold them and add water to cover.  Bring to a rapid boil, turn off heat and cover for 17 minutes.  Remove from heat and add cold water and ice cubes to stop cooking.  Chill eggs in refrigerator.  Peel eggs and cut in half.  Put yolks in a bowl and mash with a fork.  Add Worcestershire sauce, mustard, paprika and mayonnaise.  For the party I cooked 60 eggs.  I have no idea what quantities I used of anything else – I just put in a bunch of everything, stirred it, tasted it and then added a little more.  Everyone loved them.  You can top with a small amount of caviar to make them look a bit more elegant.   Refrigerate until ready to serve.  (When you fill them and refrigerate you usually end up smashing them when you cover them.  I’ve discovered it is easier to put the whites in a baggie and the filling in a bowl and then fill them when I’m ready to go.
Sadly we were so busy that I never got a chance to take a picture!
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Have appetizer, will travel

We are invited to a party tonight and I was asked to bring an appetizer.  I’m always conscious of bringing something that is easy to transport and requires very little work or use of the host’s kitchen on the receiving end.  (And we will need to be prompt since we have the start of the evening – if you want to be late, bring dessert!)  I decided to make seared tuna with wasabi since I had seen beautiful tuna on sale at Graul’s.  Here is the recipe along with a few other ideas for appetizers that fit the bill for a potluck.

Seared tuna with wasabi sauce
  • 1 lb of sushi grade tuna
  • 1 TB black sesame seeds
  • 1 TB sesame seeds
  • 1 TB poppy seeds
  • 1 TB canola oil
  • 1/4 cup sour cream
  • 2 TB wasabi paste (can be made by combining equal parts of wasabi powder and water)
  • flat bread crackers
Cut tuna into long blocks.  Season with salt and pepper.  Combine sesame seeds and poppy seeds in a shallow pan and dip tuna blocks in seeds, coating each side.  Using a non-stick pan over medium high heat, heat canola oil and sear tuna blocks about 2 minutes a side.  (You want tuna to be rare).  Remove from heat and chill in refrigerator.  Combine sour cream and wasabi paste.  When ready to serve, slice tuna and put on flat bread crackers – top with a small amount of sauce.

Blanched Asparagus with Wasabi Mayonnaise

This is always a hit.

  • Asparagus spears, tough end broken off
  • 1 cup mayonnaise
  • 4 tsp low sodium soy sauce
  • 2 tsp lemon juice
  • 1 tsp sugar
  • 2 tsp wasabi paste

Boil water with salt and blanch asparagus in batches for 2 minutes.  Drain and rinse with cold water to stop cooking.  Refrigerate wrapped in paper towels.  Stir together remaining ingredients and refrigerate.  Serve asparagus with wasabi mayonnaise for dipping.  NOTE:  Leftover wasabi mayonnaise is great on turkey sandwiches.

Salmon Spread

My nieces all love this spread and it is a great way to serve smoked salmon to a group of people.

  • 1 8 oz package cream cheese, softened
  • 8 oz smoked salmon, chopped
  • 1/4 cup mayonnaise
  • 1 tsp dill
  • 1/4 tsp tabasco
  • 1/4 cup chopped black olives
  • pepper to taste

Mix all ingredients. Press in a mound or a bowl for shape and chill. Serve with crackers.

Grilled Thai chili scallops

These are delicious and pretty.  I took them to a Halloween gathering – being sort of orange in color, they looked as good as they tasted!

  • 7 – 10 slices white bread, cut into rounds with a 2 inch fluted pastry cutter
  • 15 sea scallops, cut in thirds horizontally
  • 6 – 8 TB Thai sweet chili sauce
  • creme fraiche

Bake bread rounds in a 300 degree oven for about 25 minutes until crisp and browned.  Cool completely and then store in a zip lock bag until ready to assemble.

Heat a grill pan over medium high heat.  Grill scallop slices (dry) for about a minute a side.  Remove from heat into bowl with sweet chili sauce.  Chill until ready to assemble.

When ready to assemble, top each toast round with a scallop slice and a dollop of creme fraiche.

Vodka spiked cherry tomatoes

  • 2 pts cherry tomatoes (or grape tomatoes)
  • 1/2 cup good vodka
  • 3 TB white wine vinegar
  • 1 TB sugar
  • zest from 1 lemon
  • kosher salt and coarsely ground pepper
Make an x at stem end of each tomato.  Dunk in boiling water for about 5 seconds for cherry tomatoes or 20 seconds for grape tomatoes and then in ice water.  Remove peels.  Combine vodka, vinegar, sugar and lemon zest and soak tomatoes in vodka mixture.  Combine salt and pepper in a shallow dish.  Serve tomatoes with toothpicks – spear the tomato and then dip in the salt, pepper mixture.  For an indoor party, these look pretty in a glass trifle bowl – for a picnic transport in any plastic container.
Crab salad in cucumber cups
  • 2 cucumbers, cut into slices about 3/4 inch
  • 1 pound of crabmeat
  • 2 TB mayonnaise
  • 1 TB lemon juice
  • 1 tsp celery salt (or 1 celery stalk minced)
  • 1/2 tsp Worcestershire sauce

Scoop center out of cucumber slices with a spoon.  Refrigerate until ready to serve.  Gently combine crabmeat with mayo, lemon juice, celery salt and Worcestershire.  Refrigerate until ready to serve.  When ready to serve, mound about 2 tsp of crab salad in cucumber cup and eat.  (Leftover crab salad is delicious eaten with a spoon!)

Bruschetta Toasts

  • 1 loaf of French bread (I used two since I made all three toppings)
  • olive oil
Slice bread into 1/4 inch slices on diagonal to make longer slices.  Brush with olive oil.  Bake at 350 for about 10 minutes until crisp.  Cool before topping.  (Toasts can be made ahead and stored in baggies – just make sure they are cool before bagging.)
Tomato topping
  • 2 large shallots, thinly sliced
  • 1 TB olive oil
  • 2 tomatoes, seeded and chopped
  • 3 oz ricotta salata or feta cheese, diced
  • 2 TB chives, minced
  • 2 tsp balsamic vinegar
Heat oil over low to medium heat in a small saucepan.  Cook shallots, stirring until soft.  Add tomatoes and cook for 2 minutes.  Toss tomato mixture with cheese, chives and balsamic vinegar.  Refrigerate until ready to use.  To serve, top toasts with 1 – 2 tsps of mixture (depending upon size of toasts.)
Spinach topping
  • 2 bags baby spinach
  • 6 garlic cloves, finely minced
  • 1/4 tsp kosher salt
  • 2 TB olive oil
  • 3/4 cup mozzarella cheese
Saute garlic in medium saucepan over medium heat for about 1 minute.  Add spinach in two batches and stir until wilted (about 5 minutes.)  Drain liquid and transfer to a bowl.  Stir in mozzarella cheese.  Refrigerate until ready to serve.  Spoon onto toasts.
Shrimp topping
  • 1/2 lb cooked shrimp, roughly chopped
  • 2 – 3 TB olive oil
  • 1 TB lemon juice
  • 2 chopped shallots
  • 1 clove garlic, minced
  • 1 TB chopped parsley

Combine all ingredients and refrigerate until ready to assemble – up to overnight.  Spoon onto toasts.

Flatbread experiments

The weekend before last we were traveling for a wedding.  The one night we wanted a snack before the welcome party as the party was starting on the later side and we didn’t know how long Samantha would last (we also didn’t know whether or not she would like the party food so we wanted to feed her.)  We stopped in at the restaurant at our hotel and Keith and I split a Caesar salad and an excellent flatbread topped with shrimp, spinach and tomatoes.  We really enjoyed it and that got the wheels turning.  We are hosting Samantha’s class parents in a few weeks and I’m always looking for new party ideas – the flatbreads cut into small squares are easy to eat without a plate or silverware.  Last week I made 3 different flatbreads one night – one with shrimp and vegetables, one with shrimp and one with just vegetables.  We liked them all.  Tonight was another experiment.  I’ll show you the picture first and then explain.

Flatbread assortment

Flatbread assortment

Flatbread

  • flatbread
  • olive oil

The flatbread I purchased said to preheat oven to 375, brush flatbreads with olive oil, bake for 2 minutes, add toppings and bake for 4 more minutes.

Herbed flatbread

  • 1 TB olive oil
  • 1 shallot, minced
  • 2 TB mixed fresh herbs, minced (I used basil, rosemary, chives and marjoram – probably a little too much rosemary)
  • grated Parmesan cheese (optional)

For this one I mixed the olive oil with the shallots and herbs.  I let it sit for about an hour before brushing on the flatbread.  I brushed the whole mixture on the flatbread in lieu of the olive oil.  After 2 minutes I added grated Parmesan cheese on half of it.  It was good both ways but of course, it was better with the Parmesan cheese (as most things are.)  This is a very inexpensive appetizer.

Smoked salmon flatbread

  • sour cream
  • 4 oz smoked salmon
  • dill
  • caviar

After 6 minutes in the oven, I took the flatbread out (I did brush it with olive oil before putting in the oven).  I then spread a little sour cream on it and covered with smoked salmon.  I sprinkled one end with dill and the other with caviar (cheap caviar).  We decided the dill was better and easier to eat.

Italian BLT flatbread

  • 4 oz pancetta, sliced from the deli and then cut into strips
  • 2 small tomatoes, diced
  • mache (or other greens)

I cooked the pancetta over medium heat in a nonstick pan.  When it was cooked, I removed from the heat and added the tomato.  I cooked the flatbread (brushed with olive oil) for 6 minutes, removed from the oven and topped it with the mache and then the tomato/pancetta mixture.  This one was delicious but got soggiest.

Easter appetizers

My sister and her husband are hosting Easter dinner.  I volunteered to do appetizers.  It is a big group – 16 people so I wanted some variety.  Here is what I’m bringing:

Blanched Asparagus with Wasabi Mayonnaise

This is always a hit and it is so easy to transport.

  • Asparagus spears, tough end broken off
  • 1 cup mayonnaise
  • 4 tsp low sodium soy sauce
  • 2 tsp lemon juice
  • 1 tsp sugar
  • 2 tsp wasabi paste

Boil water with salt and blanch asparagus in batches for 2 minutes.  Drain and rinse with cold water to stop cooking.  Refrigerate wrapped in paper towels.  Stir together remaining ingredients and refrigerate.  Serve asparagus with wasabi mayonnaise for dipping.  NOTE:  Leftover wasabi mayonnaise is great on turkey sandwiches.

Salmon Spread

My nieces all love this spread and it is a great way to serve smoked salmon to a group of people.

  • 1 8 oz package cream cheese, softened
  • 8 oz smoked salmon, chopped
  • 1/4 cup mayonnaise
  • 1 tsp dill
  • 1/4 tsp tabasco
  • 1/4 cup chopped black olives
  • pepper to taste

Mix all ingredients. Press in a mound or a bowl for shape and chill. Serve with crackers.

Grilled Thai chili scallops

These are delicious and again, easy to transport.  Since we are having lamb for dinner, I thought seafood in the appetizer would be good.

  • 7 – 10 slices white bread, cut into rounds with a 2 inch fluted pastry cutter
  • 15 sea scallops, cut in thirds horizontally
  • 6 – 8 TB Thai sweet chili sauce
  • creme fraiche

Bake bread rounds in a 300 degree oven for about 25 minutes until crisp and browned.  Cool completely and then store in a zip lock bag until ready to assemble.

Heat a grill pan over medium high heat.  Grill scallop slices (dry) for about a minute a side.  Remove from heat into bowl with sweet chili sauce.  Chill until ready to assemble.

When ready to assemble, top each toast round with a scallop slice and a dollop of creme fraiche.

Easter dinner

My sister and brother-in-law are cooking Easter dinner so I know it will be excellent.  I volunteered to bring appetizers.  I made the traditional smoked salmon spread that we all love and thought something else would be nice in addition.  I know that we’ll have plenty to eat (lamb with mint sauce, potato gratin, ham and my husband is hoping that my brother-in-law is making his peas with bacon) so I wanted to keep the appetizers light.  I settled on some mushrooms in addition to the salmon spread.  Here are the two recipes:

Salmon Spread

  • 1 8 oz package cream cheese, softened
  • 8 oz smoked salmon
  • 1/4 cup mayonnaise
  • 1 tsp dill
  • 1/4 tsp tabasco
  • 1/4 cup chopped black olives

Mix all ingredients.  Press in a mound or a bowl for shape and chill.  Serve with crackers.

Spanish mushrooms

  • 1 1/2 lbs mushrooms (I used some button and some Cremini)
  • 5 TB olive oil
  • 4 cloves garlic, minced
  • 2 medium shallots, minced
  • 1 pinch saffron
  • 1 lemon
  • 1/4 cup white wine
  • 1/4 cup chopped parsley
  • salt and pepper

Clean mushrooms and halve any big ones.  Heat olive oil in a heavy pan over medium heat.  Add garlic and shallots and saute about 1 minute.  Add mushrooms and stir well to coat with oil.  Increase heat and saute for about 10 minutes.  (You want the mushrooms to give off their juices and then cook until the juices have evaporated.  Add saffron and stir to combine.  Add lemon juice and white wine and cook another 2-3 minutes.  Stir in parsley and season to taste with salt and pepper.  Here they are in the pan:

Sauted Spanish style mushrooms

Sauted Spanish style mushrooms

 

 

 

Booschetta

Our neighborhood has a Halloween party where everyone brings things.  The kids all mill around and munch and then trick or treat together.  (We skipped out a little early so Samantha could go trick or treating with her cousin.)  The pot luck is outside so I wanted to bring something that needed no last minute attention and was easy to eat.   I went with bruschetta but decided that for Halloween, we could give it a scarier name.  I made the spinach topping and the shrimp topping but you could choose between the three below.

Bruschetta Toasts

  • 1 loaf of French bread
Slice bread into 1/4 inch slices on diagonal to make longer slices.  Brush with olive oil.  Bake at 350 for about 10 minutes until crisp.  Cool before topping.  (Toasts can be made ahead and stored in baggies – just make sure they are cool before bagging.)  I did two loaves – one with the spinach topping and one with the shrimp and arranged them alternately on trays.
Tomato topping
  • 2 large shallots, thinly sliced
  • 1 TB olive oil
  • 2 tomatoes, seeded and chopped
  • 3 oz ricotta salata or feta cheese, diced
  • 2 TB chives, minced
  • 2 tsp balsamic vinegar
Heat oil over low to medium heat in a small saucepan.  Cook shallots, stirring until soft.  Add tomatoes and cook for 2 minutes.  Toss tomato mixture with cheese, chives and balsamic vinegar.  Refrigerate until ready to use.  To serve, top toasts with 1 – 2 tsps of mixture (depending upon size of toasts.)
Spinach topping
  • 2 bags baby spinach
  • 6 garlic cloves, finely minced
  • 1/4 tsp kosher salt
  • 2 TB olive oil
  • 3/4 cup mozzarella cheese
Saute garlic in medium saucepan over medium heat for about 1 minute.  Add spinach in two batches and stir until wilted (about 5 minutes.)  Drain liquid and transfer to a bowl.  Stir in mozzarella cheese.  Refrigerate until ready to serve.  Spoon onto toasts.
Shrimp topping
  • 1/2 lb cooked shrimp, roughly chopped
  • 2 – 3 TB olive oil
  • 1 TB lemon juice
  • 2 chopped shallots
  • 1 clove garlic, minced
  • 1 TB chopped parsley

Combine all ingredients and refrigerate until ready to assemble – up to overnight.  Spoon onto toasts.

Book club appetizers

Last night was our planning meeting for book club.  We get together and nominate books and then assign nights and each hostess chooses one of the nominated books.  It is always a fun evening – since we don’t meet in the summer it is great to reconnect and in September there is always a wonderful optimism that we’ll all make it to all of the meetings and read all of the books.  We did a potluck and I volunteered to provide appetizers.

When I take appetizers to someone’s house I try to make sure that I need minimal assembly and no equipment (I hate to be asking for the oven at 400 while they are trying to finish cooking dinner.)  These two light appetizers were quite the hit and easy to transport.

Vodka spiked cherry tomatoes

  • 2 pts cherry tomatoes (or grape tomatoes)
  • 1/2 cup good vodka
  • 3 TB white wine vinegar
  • 1 TB sugar
  • zest from 1 lemon
  • kosher salt and coarsely ground pepper
Make an x at stem end of each tomato.  Dunk in boiling water for about 5 seconds for cherry tomatoes or 20 seconds for grape tomatoes and then in ice water.  Remove peels.  Combine vodka, vinegar, sugar and lemon zest and soak tomatoes in vodka mixture.  Combine salt and pepper in a shallow dish.  Serve tomatoes with toothpicks – spear the tomato and then dip in the salt, pepper mixture.  For an indoor party, these look pretty in a glass trifle bowl – for a picnic transport in any plastic container.
Crab salad in cucumber cups
  • 2 cucumbers, cut into slices about 3/4 inch
  • 1 pound of crabmeat
  • 2 TB mayonnaise
  • 1 TB lemon juice
  • 1 tsp celery salt (or 1 celery stalk minced)
  • 1/2 tsp Worcestershire sauce

Scoop center out of cucumber slices with a spoon.  Refrigerate until ready to serve.  Gently combine crabmeat with mayo, lemon juice, celery salt and Worcestershire.  Refrigerate until ready to serve.  When ready to serve, mound about 2 tsp of crab salad in cucumber cup and eat.  (Leftover crab salad is delicious eaten with a spoon!)