Basil- and Crabmeat-Topped Cucumbers

Basil- and Crabmeat-Topped Cucumbers

Crisp cucumber slices are topped with a creamy crabmeat spread for colorful, appetizing snack.

Prep Time

40

Minutes

Total Time

40

Minutes

Makes

36

appetizers

1
medium English 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
1
cup frozen cooked crabmeat, thawed, 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.
Makes 36 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
English cucumbers, also called hothouse cucumbers, have very small seeds and thin skins that don’t require peeling, so they work well for this appetizer.
If you can’t find frozen crabmeat, use a 6-ounce can of crabmeat, well drained.

Nutrition Information:

1 Serving (1 Appetizer)
  • Calories 19
    • (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;
Percent Daily Value*:
    Exchanges: FreeCarbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.