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Cucumber Crab Bites Recipe

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Hints of pineapple and cucumber add unique fresh flavor to these delicate appetizers shared by Jeannie Klugh from Lancaster, Pennsylvania. The tasty bites make a beginning to boast about for any meal or light spring luncheon.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 12 servings

Ingredients

  • 1/4 cup reduced-fat mayonnaise
  • 1 teaspoon dill weed
  • 1 teaspoon ground mustard
  • 1/8 teaspoon seafood seasoning
  • 1-1/4 cups canned crabmeat, drained, flaked and cartilage removed or imitation crabmeat
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 1 large English cucumber, cut into 1/4-inch slices
  • 3 tablespoons thinly sliced green onions

Nutritional Facts

4 appetizers equals 47 calories, 2 g fat (trace saturated fat), 14 mg cholesterol, 96 mg sodium, 4 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchange: Free food.

Directions

  1. In a large bowl, combine the mayonnaise, dill, mustard and seafood seasoning. Stir in the crab and pineapple. Spread over cucumber slices. Sprinkle with onions. Cover and refrigerate until serving. Yield: 4 dozen.
Originally published as Cucumber Crab Bites in Light & Tasty February/March 2006, p55

Nutritional Facts

4 appetizers equals 47 calories, 2 g fat (trace saturated fat), 14 mg cholesterol, 96 mg sodium, 4 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchange: Free food.

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