Crab Salad Stuffed Zucchini
Ingredients
- 2 medium zucchini, halved lengthwise
- Kosher salt
- 1/2 pound jumbo lump crabmeat, picked through
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1/4 cup mayonnaise
- 1 tablespoon Creole-style mustard
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon cayenne pepper
- Paprika, celery leaves and scallions, for topping
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