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How to Make Flan
Peruvian Arroz con Pollo
Basil- and Crabmeat-Topped Cucumbers
medium English cucumber
package (3 oz) cream cheese, softened
tablespoons mayonnaise or salad dressing
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
Score cucumber lengthwise with tines of fork if desired. Cut into thirty-six 1/4-inch slices.
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.
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.
Calories from Fat
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2009 General Mills
© 2018 ®/TM General Mills All Rights Reserved
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