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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:
  1. In medium bowl, combine mayonnaise, sour cream, garlic, cayenne pepper and salt; mix well.
  2. 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.
  3. 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