Zucchini stuffed with crab salad

Ingredients:

• 2 medium zucchinis, halved lengthwise
• 220 g lump crab meat, sorted
• 3 tablespoons freshly squeezed lemon juice
• 3 tablespoons extra-virgin olive oil
• 1/4 cup mayonnaise
• 1 tbsp Creole mustard
• 0.5 tsp Worcestershire sauce
• 1/8 tsp cayenne pepper
• Paprika, celery leaves and green onions, for serving

Preparation:

1. Fill a large saucepan with about 1 inch (2.5 cm) of water and place a steamer on top; bring to a boil. Meanwhile, scoop out the seeds from the zucchini, leaving a 1/2-inch (0.5 cm) thick skin. Sprinkle the zucchini with salt, then place in the steamer; cover and cook until crisp-tender, about 5 minutes.
2. In a medium bowl, combine crab meat, 1 tablespoon lemon juice, 2 tablespoons olive oil, and 1/4 teaspoon salt. In another bowl, combine mayonnaise, mustard, 1 tablespoon lemon juice, Worcestershire sauce, cayenne pepper, and 1/4 teaspoon salt.
3. Pat the zucchini dry with a paper towel and brush with the remaining 1 tablespoon of olive oil and lemon juice. Fill the boats with the crab mixture and coat with spicy mayonnaise. Sprinkle with paprika, celery leaves, and green onions.