BASIL- AND CRABMEAT-TOPPED CUCUMBERS

Basil- and Crabmeat-Topped Cucumbers image

Crisp cucumber slices are topped with a creamy crabmeat spread for colorful, appetizing snack.

Provided by By Betty Crocker Kitchens

Time 40m

Yield 36

Number Of Ingredients 9

Ingredients

1 medium English cucumber
1 package (3 oz) cream cheese, softened
2 tablespoons mayonnaise or salad dressing
1/4 cup chopped fresh basil leaves
2 tablespoons finely chopped red onion
2 teaspoons grated lemon peel
1 cup frozen cooked crabmeat, thawed, flaked
2 tablespoons capers, if desired
Small basil leaves or chopped fresh basil, if desired

Steps:

Score cucumber lengthwise with tines of fork if desired. Cut into 36 (1/4-inch) slices.
In small bowl, beat cream cheese with electric mixer on low speed until creamy. Beat in mayonnaise until well blended. Stir in chopped basil, onion, lemon peel and crabmeat.
Spread or pipe about 1 teaspoon crabmeat mixture on each cucumber slice. Sprinkle with capers. Garnish with basil leaves.

Nutrition Facts : Calories 19, Carbohydrate 0 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Appetizer, Sodium 20 mg, Sugar 0 g, TransFat 0 g