Show Subscription Form

Cucumber Crab Bites Recipe

Be the first to add a review
Publisher Photo
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


  • 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.


  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

Reviews for Cucumber Crab Bites

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image