The Pampered Chef ®
Zesty Crab Salad in Cucumber Boats
Recipe
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| 1/4 cup mayonnaise |
| 1/4 cup sour cream |
| 1 garlic clove, pressed |
| 1/8 teaspoon ground cayenne pepper |
| 1/8 teaspoon salt |
| 1 package (8 ounces) imitation crabmeat, finely chopped |
| 1/4 cup grated carrot |
| 1 lime |
| 1 large English cucumber, scored |
| Fresh cilantro sprigs (optional) | |
- In Classic Batter Bowl, combine mayonnaise, sour cream, garlic pressed with Garlic Press, cayenne pepper and salt; mix well.
- Finely chop crabmeat using Food Chopper. Grate carrot using Deluxe Cheese Grater. Zest lime using Lemon Zester/Scorer to measure 1 teaspoon zest. Juice lime to measure 1 teaspoon juice. Add crabmeat, carrot, lime zest and juice to batter bowl; mix well.
- Score cucumber lengthwise using Lemon Zester/Scorer. Cut cucumber in half lengthwise using Utility Knife; scoop out seeds using Cook's Corer®. Using Adjustable Measuring Spoons, spoon crab mixture evenly into cucumber halves. Cut cucumber diagonally into 1-inch-thick pieces using Crinkle Cutter, discarding ends. Garnish with fresh cilantro sprigs, if desired. Serve immediately.
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Yield: 24 appetizers
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Nutrients per serving: (1 appetizer): Calories 35, Total Fat 2.5 g, Saturated Fat 0.5 g, Cholesterol 5 mg, Carbohydrate 1 g, Protein 1 g, Sodium 105 mg, Fiber 0 g
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Cook's Tip: You can make the crab mixture several hours in advance. Cover the batter bowl and refrigerate until you're ready to use.
English (hothouse) cucumbers are long, slender cucumbers that are virtually seedless. They are usually wrapped in plastic and can be found in the produce section of most grocery stores.
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| © The Pampered Chef, Ltd., 2001 |
