Crab-Stuffed Cucumbers
Servings
Prep Time
Cook Time
Ready In
Recipe: #3488
December 12, 2011
Categories: Main Dish, Shellfish, Crab meat, Vegetables, Cucumber, Appetizers, Make-Ahead, No-Cook, Baby Shower, Brunch, Entertaining, Game/Sports Day, New Years, Picnic, Potluck, Summer, Refrigerator, Diabetic, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium more
"These are supposed to be an appetizer, but I have also made them as boats and served them as the main dish for dinner. Either way, every time I make them I am practically begged to make more. Prep time includes overnight refrigeration. You'll probably have some crab mixture left. I've used it to make seafood melts (toasted English muffin topped with crab mixture and a slice of cheese, then broiled), or in sandwiches (it's really good on croissants), or I've just eaten it with a fork."
Ingredients
Nutritional
- Serving Size: 1 (50.4 g)
- Calories 31.3
- Total Fat - 0.8 g
- Saturated Fat - 0.2 g
- Cholesterol - 4 mg
- Sodium - 168.3 mg
- Total Carbohydrate - 4.6 g
- Dietary Fiber - 0.6 g
- Sugars - 1.6 g
- Protein - 1.8 g
- Calcium - 12.1 mg
- Iron - 0.4 mg
- Vitamin C - 1.1 mg
- Thiamin - 0 mg
Step 1
Combine crab, bell pepper, onion, mayonnaise, dill and pepper in a bowl; cover and refrigerate at least 12 hours.
Step 2
Cut cucumbers into 1-inch thick slices; hollow out seeds to form cups (make sure to leave about 1/4-inch on the bottom). I've found a grapefruit spoon works beautifully for this.
Step 3
If making boats, simply cut the cucumbers in half lengthwise and scoop out the seeds.
Step 4
Fill each cucumber slice (or boat) with crab mixture.
Tips & Variations
No special items needed.
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