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Crab Canapés
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Crab Canapés
YIELD Makes 16 servings
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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.
INGREDIENTS
| 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) | |
PREPARATION:
- 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.
This recipe appears in:
Seafood
NUTRITIONAL INFORMATION:
| Serving Size: | 4 Canapés made with cucumber slices (without garnish) |
| Sodium | 178 mg |
| Protein | 4 g |
| Fiber | <1 g |
| Carbohydrate | 4 g |
| Cholesterol | 5 mg |
| Saturated Fat | <1 g |
| Total Fat | <1 g |
| Calories from Fat | 8 % |
| Calories | 31 |
DIETARY EXCHANGE:
| Meat | 1/2 |
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