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Basil- and Crabmeat-Topped Cucumbers

  • Prep 40 min
  • Total 40 min
  • Servings 36

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

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

Steps

Hide Images
  • 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 Facts

Serving Size: 1 Appetizer
Calories
19
Calories from Fat
15
% Daily Value
Total Fat
1 1/2g
2%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
20mg
1%
Potassium
25mg
1%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
Free
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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