Crab Canapés
the Editors of Publications International, Ltd.
Crab Canapés
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.
Yield
Makes 16 servings
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.
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 |
Check out more recipes for Seafood
