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APPETIZER
FINGER FOODS:
Crabmeat Cucumber Rounds
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Crabmeat
Cucumber Rounds |
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Easy, cold
appetizer...
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¼
cup |
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reduced-fat
mayonnaise |
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1
tsp |
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prepared horseradish |
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½
tsp |
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dijon mustard |
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½
tsp |
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worcestershire sauce |
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4.25
oz |
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can
crabmeat |
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½
large |
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unpeeled English hothouse cucumber, cut
crosswise into 16 thin slices |
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8
pimiento |
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stuffed green olives, sliced |
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1 |
In a small
bowl, mix together mayonnaise, horseradish,
mustard and worcestershire sauce. Stir in
crabmeat. Cover and refrigerate for 30 minutes. |
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2 |
Arrange
cucumber slices in single layer on a serving
tray. Spoon 1 T. crabmeat mixture onto each
cucumber slice. |
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3 |
Garnish with
olive slices and serve. |
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Servings: 8 (2
rounds each) |
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Yield: 16 rounds |
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| Nutrition Facts |
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Amount Per Serving |
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| Calories |
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32.98 |
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| Calories From
Fat (46%) |
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15.11 |
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% Daily Value |
| Total
Fat
1.73g |
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3% |
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| Saturated Fat
0.26g |
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1% |
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Cholesterol
14.50mg |
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5% |
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| Sodium
118.83mg |
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5% |
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Potassium
86.17mg |
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2% |
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Carbohydrates
1.05g |
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0% |
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| Dietary Fiber
0.29g |
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1% |
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| Sugar 0.43g |
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| Sugar
Alcohols 0.00g |
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| Net
Carbohydrates
0.76g |
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Protein
3.28g |
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7% |
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WW POINTS: 1
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Print this Recipe
Rate
this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "A great lower- fat option to have as an
appetizer. They look fancy too!"
-Miami, FL
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