Toss the crabmeat, pepper, and scallions to mix in a small bowl. Stir in the mayonnaise, dill, and white pepper.
Cover the mixture and refrigerate for at least hour until well chilled.
Peel the cucumbers and cut them into 3/4 inch thick slices.
a melon baller or small spoon to scoop out the seeds, leaving a /4 inch thick shell covering the bottom of the slice.
Fill each cucumber hollow with a tablespoon of the crab mixture.
Serve immediately.
Nutritional Information: Per Serving– Calories: 28.8 Carbohydrates: .3g Protein: 3.4g Cholesterol: 0.9mg Sodium: 76.2mg Fiber: 0.5g Saturated Fat: 0.2g Total Fat: .2g
This recipe has been added to the following public cookbooks:
Elegant eats,
CEIL'S COOKBOOK,
anabella's,
when you want the very best !,
Diabetes Cookbook from dLife
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | Jennifer
12/28/08 02:50 AM | DeliciousWhomever created this recipe thank you I had a lot of cucumbers from my garden and was needing a new way to eat them so I tried this it is a neighborhood hit I have to take it to my neighbors barbeques now everyone loves it. Thank you ,
Stay home mom |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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