Cucumber Whimsies Recipe

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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
TOTAL TIME: Prep: 10 min. + chilling
MAKES:20 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 20 servings


  • 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

Nutritional Facts

3 pieces (calculated without lemon-pepper seasoning and dill) equals 45 calories, 2 g fat (trace saturated fat), 16 mg cholesterol, 80 mg sodium, 2 g carbohydrate, 1 g fiber, 4 g protein.


  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.
Originally published as Cucumber Whimsies in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p229

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Reviewed Dec. 30, 2010

"Did not enjoy these flavors together. Actually threw the leftover out!"

Reviewed Jul. 27, 2010

"I left out the cayenne pepper and the fresh dill and it was still great! I also used immitation crab that was frozen instead of the can and everyone raved about how good these were."

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