Crab and cucumber canapés

PersonalPoints™ per serving
Total Time
7 min
7 min
0 min
Cucumbers are often enjoyed in salads or as crudité but why stop there? Here, they are the perfect base for a creamy and spicy crab salad topping. If you want to make these in advance, prepare the crab mixture and slice the cucumbers. Store in the refrigerator in separate containers and assemble just before serving. Place on a platter and garnish with extra chopped herbs if you’d like. There are two varieties of cooked crabmeat available and either is delicious in this recipe: lump meat (whole pieces of the white body meat) or the less expensive flaked meat (small bits of light and dark meat from the body and claws).


Fat free mayonnaise

1 Tbsp

Fat free mayonnaise

1 tsp

Uncooked scallion(s)

1 Tbsp, finely chopped


1 Tbsp, finely chopped

Fresh lime juice

2 tsp

Table salt


Cayenne pepper

tsp, or to taste

Cooked crabmeat

¼ pound(s), or frozen, picked over for pieces of shell

English cucumber(s)

1 medium, cut into 20 (1⁄2-inch-thick) slices


  1. Combine the mayonnaise, scallion, cilantro, lime juice, salt, and cayenne in a medium bowl. Stir in the crabmeat. Spoon 1 teaspoon of the crabmeat mixture onto each cucumber slice. Serve at once or cover and refrigerate for up to 3 hours. Yields 2 canapés per serving.