Crab Salad Cucumber Bites
Special occasions mean celebratory meals. And you can start yours with this zesty appetizer from our "Springtime Celebration" menu for 12 in the May 2006 issue of Canadian Living.
Servings: 24 pieces
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 22 |
| pro | 2 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 1 g |
| fibre | trace |
| chol | 7 mg |
| sodium | 124 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 3% |
| vit C | 13% |
| folate | 4% |
-
2 English cucumbers
1 tsp (5 mL) salt
24 small leaves fresh coriander
Crab Salad:
1 pkg (7 oz/200 g) frozen crabmeat, thawed
1/4 cup (50 mL) light mayonnaise
3 tbsp (50 mL) lime or lemon juice
1 tbsp (15 mL) finely chopped hot pepper
1/2 tsp (2 mL) granulated sugar
1/2 cup (125 mL) finely diced sweet red pepper
1 green onion, thinly sliced
2 tbsp (25 mL) each finely chopped fresh coriander and mint
Preparation:
Using vegetable peeler, peel off strips of cucumber skin lengthwise to create stripes; cut crosswise into 3/4-inch (2 cm) thick slices. Using teaspoon, scoop about 1 tsp (5 mL) pulp from centre of each slice, leaving base intact. Sprinkle slices with sa< invert onto paper towel-lined tray and let drain for 30 minutes.
Crab Salad: In sieve, pick through crabmeat to remove any cartilage; press to remove liquid. Set aside.
In bowl, whisk together mayonnaise, lime juice, hot pepper and sugar. Add crabmeat, red pepper, green onion, coriander and mint; toss to combine. Make-ahead: Cover and refrigerate for up to 24 hours.) Spoon filling into cucumber hollows; garnish each with coriander leaf.
Additional Information
Source
Canadian Living Magazine: May 2006
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