Zesty Crab Salad in Cucumber Boats
Ingredients:
|
| 1/4 |
cup (50 mL) mayonnaise |
| 1/4 |
cup (50 mL) sour cream |
| 1 |
garlic clove, pressed |
| 1/8 |
tsp (0.5 mL) ground cayenne pepper |
| 1/8 |
tsp (0.5 mL) salt |
| 1 |
lime |
| 1 |
package (8 oz/250 g) imitation crabmeat, finely chopped |
| 1/4 |
cup (50 mL) grated carrot |
| 1 |
large English cucumber, scored |
| |
Fresh cilantro sprigs (optional) |
Directions:
| In medium bowl, combine mayonnaise, sour cream, garlic, cayenne pepper and salt; mix well. |
| Zest lime to measure 1 tsp (5 mL) zest. Juice lime to measure 1 tsp (5 mL) juice. Add crabmeat, carrot, lime zest and juice to mayonnaise mixture; mix well. |
| Cut cucumber in half lengthwise using Forged Knife - Utility; scoop out seeds. Spoon crab mixture evenly into cucumber halves. Cut cucumber diagonally into 1-inch-thick (2.5 cm) pieces, discarding ends. Garnish with fresh cilantro sprigs, if desired. Serve immediately. |
Yield: 24 appetizers
Nutrients per serving: (1 appetizer): Calories 35, Total Fat 2.5 g, Saturated Fat 0.5 g, Cholesterol 5 mg, Carbohydrate 1 g, Protein 1 g, Sodium 105 mg, Fiber 0 g
