Basil- and Crabmeat-Topped Cucumbers

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

  • Prep Time 40 min
  • Total Time 40 min
  • Servings 36

Ingredients

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.

Expert 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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
19
(
Calories from Fat
15),
% Daily Value
Total Fat
1 1/2g
1 1/2%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
20mg
20%;
Total Carbohydrate
0g
0%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
Free
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.