Crab salad–topped cucumber

2
2
2
SmartPoints® value per serving
Total Time
24 min
Prep
12 min
Cook
0 min
Serves
4
Difficulty
Easy
The crab salad–simple and elegant–is delectable as is. But when a bit of flavor oomph is called for, add a generous squeeze of lime or lemon juice as well as a pinch of cayenne or a few shakes of your favorite hot sauce. For this recipe, look for a long and thin English seedless cucumber. It will usually come wrapped in plastic, which seals in the moisture and helps to prolong freshness, which means the cucumber doesn’t need to be waxed. Because its skin will be thinner than what you'd normally find with other cucumber varieties, there won’t be a need to peel it.

Ingredients

Lump crabmeat

¼ pound(s), picked over and flaked

Mayonnaise

2 Tbsp

Chives

2 Tbsp, fresh, finely chopped

Uncooked celery

1 Tbsp, finely chopped

Table salt

¼ tsp

Black pepper

tsp

English cucumber(s)

20 inch slice(s), 1/4-inch slice (seedless)

Instructions

  1. Gently stir together crabmeat, mayonnaise, chives, celery, salt, and pepper in small bowl.
  2. Spoon about 1 teaspoon crab mixture onto each cucumber slice. Arrange on platter and serve, or loosely cover and refrigerate up to 2 hours.
  3. Per serving: 5 crab-topped cucumber slices