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
Posted on: Mon, 05 Aug 2013 03:01:00 +0000
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