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Basil- and Crabmeat-Topped Cucumbers

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By Betty Crocker Kitchens
Updated Dec 17, 2009
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Crisp cucumber slices are topped with a creamy crabmeat spread for colorful, appetizing snack.

Basil- and Crabmeat-Topped Cucumbers

  • Prep Time 40 min
  • Total 40 min
  • Servings 36
  • Ingredients 9
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Ingredients

  • 1 medium English cucumber
  • 1 package (3 oz) cream cheese, softened
  • 2 tablespoons mayonnaise or salad dressing
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons finely chopped red onion
  • 2 teaspoons grated lemon peel
  • 1 cup frozen cooked crabmeat, thawed, flaked
  • 2 tablespoons capers, if desired
  • Small basil leaves or chopped fresh basil, if desired

Instructions

  • Step 
    1
    Score cucumber lengthwise with tines of fork if desired. Cut into 36 (1/4-inch) slices.
  • Step 
    2
    In small bowl, beat cream cheese with electric mixer on low speed until creamy. Beat in mayonnaise until well blended. Stir in chopped basil, onion, lemon peel and crabmeat.
  • Step 
    3
    Spread or pipe about 1 teaspoon crabmeat mixture on each cucumber slice. Sprinkle with capers. Garnish with basil leaves.

Nutrition

19 Calories
1 1/2g Total Fat
1g Protein
0g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Appetizer
Calories
19
Calories from Fat
15
Total Fat
1 1/2g
2%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
20mg
1%
Potassium
25mg
1%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
Free
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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