Crab Meat Cucumber Rounds
These bite-sized rounds are a great lower fat option to serve as an appetizer.
Servings: 8 servings (2 rounds per serving)
Ingredients
- ¼ cup reduced-fat or regular mayonnaise
- 1 teaspoon prepared horseradish
- ½ teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- One 4.25-ounce can crab meat, squeezed dry
- ½ large unpeeled hothouse cucumber, cut crosswise into 16 thin slices
- 8 large pimiento stuffed green olives, sliced
Instructions
- In a small bowl, mix together mayonnaise, horseradish, mustard and Worcestershire sauce. Stir in the crab meat. Cover and refrigerate for 30 minutes.
- Arrange the cucumber slices in single layer on a serving tray. Spoon 1 tablespoon of the crabmeat mixture onto each cucumber slice. If you have a tablespoon scoop, that makes this part super easy. If not, just scoop it on with a spoon.
- Garnish with olive slices and serve.
Nutrition
Serving: 1serving (2 rounds) | Calories: 35kcal | Carbohydrates: 2g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 210mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg