Zesty Crab Salad in Cucumber Boats

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

  1. In medium bowl, combine mayonnaise, sour cream, garlic, cayenne pepper and salt; mix well.

  2. 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.

  3. 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

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