Crab meat-Stuffed Cucumbers
3/4 cup finely flaked cooked crab meat or 1 6-ounce can crab meat, drained
2 tablespoons red bell pepper, finely chopped
2 tablespoons scallions, finely chopped
3 tablespoons nonfat or light mayonnaise
1/4 teaspoon dried dill
Pinch of ground white pepper
2 medium cucumbers
1. Toss the crabmeat, pepper, and scallions to mix in a small bowl.
Stir in the mayonnaise, dill, and white pepper.
2. Cover the mixture and refrigerate for at least 1 hour until well chilled.
3. Peel the cucumbers and cut them into 3/4-inch-thick slices. Use a
melon-baller or small spoon to scoop out the seeds, leaving a
1/4-inch-thick shell covering the bottom of the slice.
4. Fill each cucumber hollow with a tablespoon of the crab mixture.
5. Serve immediately.
See our Crab meat-Stuffed Artichokes for a variation.
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3/4 cup finely flaked cooked crab meat or 1 6-ounce can crab meat, drained
2 tablespoons red bell pepper, finely chopped
2 tablespoons scallions, finely chopped
3 tablespoons nonfat or light mayonnaise
1/4 teaspoon dried dill
Pinch of ground white pepper
2 medium cucumbers
1. Toss the crabmeat, pepper, and scallions to mix in a small bowl.
Stir in the mayonnaise, dill, and white pepper.
2. Cover the mixture and refrigerate for at least 1 hour until well chilled.
3. Peel the cucumbers and cut them into 3/4-inch-thick slices. Use a
melon-baller or small spoon to scoop out the seeds, leaving a
1/4-inch-thick shell covering the bottom of the slice.
4. Fill each cucumber hollow with a tablespoon of the crab mixture.
5. Serve immediately.
See our Crab meat-Stuffed Artichokes for a variation.
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