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Basil- and Crabmeat-Topped Cucumbers

  • Prep 40 min
  • Total 40 min
  • Ingredients 9
  • 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 and flaked
2
tablespoons capers, if desired
Small basil leaves or chopped fresh basil, if desired
© 2009 General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
20
Calories from Fat
20
% Daily Value
Total Fat
2g
Saturated Fat
1g
Cholesterol
5mg
Sodium
35mg
Total Carbohydrate
0g
Dietary Fiber
0g
Protein
1g
% Daily Value*:
Iron
0%
0%
Exchanges:
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

You can use a 6-ounce can of crabmeat, drained, instead of the frozen crabmeat. Or try using imitation crabmeat chunks (also called surimi) instead.

Arrange the topped cucumbers on your platter, and add basil sprigs and long strips of fresh lemon peel as a garnish.

English, or hothouse, cucumbers have a mild flavor, very few seeds and are long and thin. Because they are usually not waxed, you don't need to peel them before using. They're perfect for this refreshing appetizer.

Directions

  • 1 Score cucumber lengthwise with tines of fork if desired. Cut into thirty-six 1/4-inch slices.
  • 2 Beat cream cheese in small bowl with electric mixer on low speed until creamy. Mix 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.

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