Thaw, drain, and pick over the crabmeat.
Put the mayonnaise, parsley, and cucumber in a mixing bowl. Add the drained crabmeat and stir well. Season with salt and pepper. Refrigerate until ready to use.
To prepare the cucumbers, wash and cut into slices a little less than 1/4 inch thick. (If they are not to be used immediately, put the cucumber rounds on a towel-lined baking sheet, cover with plastic wrap, and refrigerate for no more than 3 hours.)
Spoon the crabmeat salad on top of the cucumber rounds.
Calories From Fat 26 Total Fat 2 Calories 26 Calcium 1
Sodium 1 Vitamin A 42
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