Basil- and Crabmeat-Topped Cucumbers

Ingredients

medium English cucumber

package (3 oz) cream cheese, softened

tablespoons mayonnaise or salad dressing

1/4

cup chopped fresh basil leaves

tablespoons finely chopped red onion

teaspoons grated lemon peel

cup frozen cooked crabmeat, thawed and flaked

tablespoons capers, if desired

Small basil leaves or chopped fresh basil, if desired

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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.

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.