Basil- and Crabmeat-Topped Cucumbers
Fresh and fabulous! That's what guests will say as they nibble on these
seafood appetizers.
Prep Time:40 min
Start to Finish:40 min
makes:36 appetizers
1 medium English (seedless) cucumber
1 package (3 oz) cream cheese, softened
2 tablespoons mayonnaise or salad dressing
1/4 cup chopped fresh basil leaves
2 tablespoons finely chopped red onion
2 teaspoons grated lemon peel
1cup frozen cooked crabmeat (from 6-oz package), thawed, drained and flaked
2 tablespoons capers, if desired
Small basil leaves or chopped fresh basil, if desired
1.Score cucumber lengthwise with tines of fork if desired. Cut into 36
(1/4-inch) slices.
2.In small bowl, beat cream cheese with electric mixer on low speed until
creamy. Beat in mayonnaise until well blended. Stir in chopped basil, onion,
lemon peel and crabmeat.
3.Spread or pipe about 1 teaspoon crabmeat mixture on each cucumber slice.
Sprinkle with capers. Garnish with basil leaves.
High Altitude (3500-6500 ft): No change.
Nutritional Information
1 Appetizer: Calories 20 (Calories from Fat 15); Total Fat 1 1/2g (Saturated
Fat 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 20mg; Total Carbohydrate 0g
(Dietary Fiber 0g, Sugars 0g); Protein 1g % Daily Value*: Vitamin A 0%;
Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: Carbohydrate Choices: 0
*% Daily Values are based on a 2,000 calorie diet.
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