CRAB CUCUMBER BITES
I look for recipes that are deceptively easy. These fancy-but-quick crab and cucumber appetizers are heavenly, and the stand-out colors light up any gathering or holiday table, no matter the season. -Nancy Czarnick, Desert Hills, Arizona
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- Peel strips from cucumbers to create striped edges; cut each cucumber into 16 slices, about 1/4-in. thick. Pat dry with paper towels; set aside., In a small bowl, beat the cream cheese, lemon juice and pepper sauce until smooth. Fold in the crab, red pepper and onions. Place 1 heaping teaspoonful onto each cucumber slice. Serve immediately.
Nutrition Facts : Calories 16 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 41mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
CRAB PHYLLO CUPS
I always like a little extra chili sauce on top of these easy snacks. If you're out of crab, try them with water-packed tuna. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, mix cream cheese and seafood seasoning; gently stir in crab. Spoon 2 teaspoons crab mixture into each tart shell; top with chili sauce.
Nutrition Facts : Calories 34 calories, Fat 2g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 103mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
CUCUMBER CUPS FILLED WITH CRAB APPETIZER
Make and share this Cucumber Cups Filled With Crab Appetizer recipe from Food.com.
Provided by kiwidutch
Categories Crab
Time 30m
Yield 10 Cups
Number Of Ingredients 10
Steps:
- Mix all the ingredients together, taste for seasoning; set aside. This can be covered and refrigerated for 1 day.
- Cut the unpeeled cucumber into 1-1/2" thick slices; with the cucumber slice still laying on it's side, make a diagonal cut, now you have two diagonal cut pieces of cucumber.
- Use a melon baller to make a small round hole in the center of the cucumber where the seeds are to make a cup; do not cut completely through to the other side.
- Lightly salt each cucumber cup; place on a paper towel to drain. They can be refrigerated at this point and finished later.
- When ready to serve remove the cucumber cups from the refrigerator and place a small amount of the crab mixture in the center of each round hole in the cucumber and serve; garnish with fresh herbs.
Nutrition Facts : Calories 12.6, Fat 1.4, SaturatedFat 0.2, Sodium 2.1, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1
CUCUMBER CRAB BOATS
Cool, creamy and crunchy, this simple appetizer has it all! To make it even easier, blitz the veggies in a food processor instead of finely dicing them by hand.
Provided by Kardea Brown
Categories appetizer
Time 30m
Yield 24 crab boats
Number Of Ingredients 12
Steps:
- Cut the cucumbers in half lengthwise. Use a spoon to scrape out the seeds. Cut each cucumber half crosswise into 4 pieces and place on a paper towel-lined baking sheet. Sprinkle with salt. Let stand while making the filling.
- Beat the cream cheese and mayonnaise in a medium bowl until smooth. Fold in the celery, bell peppers, crabmeat, seafood seasoning, lemon zest, lemon juice and chopped dill.
- Pat the cucumbers dry (to remove the liquid and salt). Spoon the crab salad into the hollowed cucumbers. Garnish with more dill. Refrigerate until ready to serve.
WASABI LIME CRAB SALAD IN CUCUMBER CUPS
Steps:
- Prepare cucumber cups:
- Cut cucumbers crosswise into generous 1/2-inch-thick slices. Cut a fluted round from each slice with cookie cutter, then scoop out some flesh from center of each round with melon-ball cutter or a small spoon, creating an indentation but leaving bottom intact.
- Prepare filling:
- Whisk together mayonnaise and wasabi, then whisk in lime juice and salt.
- Cut radishes into very thin slices with slicer. Halve slices, then cut crosswise into very thin strips. Trim radish sprouts to 1-inch lengths, measuring from top of sprout, and discard remaining stems. (If using pea shoots, cut sections with leaves into 1-inch pieces.)
- Stir together crab, wasabi mayonnaise, radish strips, and radish sprouts, then put a small spoonful of filling into each cucumber cup.
PHYLLO CRAB CUPS
These cute appetizers taste scrumptious in their phyllo tart shells-horseradish and paprika add a nice kick.
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, beat cream cheese and horseradish until smooth. Stir in crab and onion. Spoon 2-3 teaspoonfuls into each tart shell; sprinkle with paprika. , Place on a baking sheet. Bake at 350° for 16-18 minutes or until tops begin to brown.
Nutrition Facts : Calories 45 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 55mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
CUCUMBER CUPS STUFFED WITH SPICY CRAB
I DD found this recipe and we used it as an appitizer for a Bridal shower. The filling can be made up ahead of time and cups filled 2 hours before serving
Provided by Abby Girl
Categories Crab
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Removed the peel from the cucumber using a vegetable peeler. Cut the cucumber into 2" slices.
- Using a small melon baller, scoop out most of the inside. You will want to leave the walls and a thick portion of the bottom intact.
- In a bowl, combine the sour cream and the cream cheese with a fork until well combined. Add the remaining ingredients and stir until combined.
- Fill each of the cucumber cups with the crab dip.
- Refrigerate until ready to serve. Serve within 2 hours of making.
Nutrition Facts : Calories 74.7, Fat 5.4, SaturatedFat 3, Cholesterol 15.6, Sodium 104, Carbohydrate 6.2, Fiber 0.8, Sugar 3.2, Protein 1.8
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