Zesty Crab Salad in Cucumber Boats

Name: Zesty Crab Salad in Cucumber Boats
Yield: 24 servings of 1
Ingredients: 1/4 cup (50 mL) mayonnaise; 1/4 cup (50 mL) sour cream; 1 garlic clove, pressed; 1/8 tsp (.5 mL) ground cayenne pepper; 1/8 tsp (.5 mL) salt; 1 lime; 1 pkg (8 oz/250 g) imitation crabmeat, finely chopped; 1/4 cup (50 mL) grated carrot; 1 large English cucumber, scored; Fresh cilantro sprigs (optional)

Ingredients

1/4 cup (50 mL) mayonnaise
1/4 cup (50 mL) sour cream
1 garlic clove, pressed
1/8 tsp (.5 mL) ground cayenne pepper
1/8 tsp (.5 mL) salt
1 lime
1 pkg (8 oz/250 g) imitation crabmeat, finely chopped
1/4 cup (50 mL) grated carrot
1 large English cucumber, scored
Fresh cilantro sprigs (optional)

Directions

In medium bowl, combine mayonnaise, sour cream, garlic, cayenne pepper and salt; mix well.
Zest lime to measure 1 tsp (5 mL) zest. Juice lime to measure 1 tsp (5 mL) juice. Add crabmeat, carrot, lime zest and juice to mayonnaise mixture; mix well.
Cut cucumber in half lengthwise using Forged Knife - Utility; scoop out seeds. Spoon crab mixture evenly into cucumber halves. Cut cucumber diagonally into 1-inch-thick (2.5-cm) pieces, discarding ends. Garnish with fresh cilantro sprigs, if desired. Serve immediately.

Yield:

24 servings of 1

Nutrients per serving:

U.S. Nutrients per serving: Calories 35, Total Fat 2.5 g, Saturated Fat 0.5 g, Cholesterol 5 mg, Carbohydrate 1 g, Protein 1 g, Sodium 105 mg, Fiber 0 g