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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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This is based on a recipe by Margaret Dennis and Karen Gillingham in the Nov/Dec 1992 issue of Cooking Light. I think these are great appetizers. Ingredients:
1 tablespoon mayonnaise |
1 tablespoon dijon mustard |
1 teaspoon lemon juice |
1/8 teaspoon ground red pepper |
1/2 cup fresh lump crabmeat, drained |
1 tablespoon cracker crumb |
1 tablespoon green onion, minced |
16 unpeeled cucumbers, sliced 1/2-inch-thick |
paprika (optional) |
Directions:
1. Combine first 4 ingredients in a bowl; stir well.
2. Add crabmeat, cracker crumbs, and green onions; stir well.
3. Spoon 1 teaspoon crab mixture onto each cucumber slice, and sprinkle with paprika, if desired.
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