TLC Cooking "Crab Canapés"

Crab Canapés

by the Editors of Publications International, Ltd.

Crab Canapés

YIELD Makes 16 servings
See Cooking Videos

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