Served on cucumber slices, these crab canapés are very low in fat. In addition to their great taste, cucumbers are also a good source of potassium and vitamin C.
Makes 16 servings
|2/3||cup fat-free cream cheese, softened|
|2||teaspoons lemon juice|
|1||teaspoon hot pepper sauce|
|1||package (8 ounces) imitation crabmeat or lobster, flaked|
|1/3||cup chopped red bell pepper|
|2||green onions with tops, sliced (about 1/4 cup)|
|64||cucumber slices (about 2-1/2 medium cucumbers cut into 3/8-inch-thick slices) or melba toast rounds|
|Fresh parsley, for garnish (optional)|
- Combine cream cheese, lemon juice and hot pepper sauce in medium bowl; mix well. Stir in crabmeat, bell pepper and green onions; cover. Chill at least 1 hour to allow flavors to blend.
- When ready to serve, spoon 1-1/2 teaspoons crabmeat mixture onto each cucumber slice. Place on serving plate; garnish with parsley, if desired.
|Serving Size:||4 Canapés made with cucumber slices (without garnish)|
|Saturated Fat||<1 g|
|Total Fat||<1 g|
|Calories from Fat||8 %|
Check out more recipes for Seafood