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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 20 |
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During the heat of summer, it's nice to offer lighter fare. These cold snacks are a great addition to a picnic buffet. Cheryl Stevens, Carrollton, Texas Ingredients:
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed |
1/4 cup mayonnaise |
1 small tomato, chopped |
2 tablespoons snipped fresh dill |
1 green onion, chopped |
1 teaspoon grated lemon peel |
1/8 teaspoon cayenne pepper |
dash salt |
3 medium cucumbers, cut into 1/4-inch slices |
lemon-pepper seasoning |
dill sprigs |
Directions:
1. In a large bowl, combine the first eight ingredients. Cover and refrigerate for 1 hour.
2. Sprinkle cucumber slices with lemon-pepper. Top each with about 1-1/2 teaspoons crab mixture; garnish with a dill sprig. Refrigerate until serving. Yield: 5 dozen.
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