1
can (6 1/2 oz) special white crabmeat, drained (about 1 cup)
2
teaspoons coarsely chopped fresh dill weed
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Steps
1
In food processor, place all ingredients except cucumber, crabmeat and dill weed. Cover; process with on-and-off pulses until mixture is coarsely pureed. Stir in cucumber.
2
Spoon about 1/3 cup tomato mixture into each of 8 martini or wine glasses. Spoon about 1 heaping tablespoon crabmeat onto center of each cocktail. Sprinkle dill weed over top.
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Canned crabmeat comes in different styles and varieties, including lump (most expensive), white and claw (least expensive). We chose the white for the best appearance in this elegant appetizer. Frozen crabmeat can be used instead of the canned, if desired.
Chill the tomato-cucumber mixture up to 1 hour before spooning into glasses. A bonus is the flavors will have blended more.
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