Cucumber Crab Canapés Recipes

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CUCUMBER-CRAB CANAPéS



Cucumber-Crab Canapés image

Categories     Shellfish     Appetizer     No-Cook     Cocktail Party     Crab     Cucumber     Healthy     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 28 canapés

Number Of Ingredients 6

1 6-ounce can crabmeat, drained, or 4 ounces fresh crabmeat
1/4 cup mayonnaise
3 tablespoons minced red onion
1 tablespoon chopped fresh tarragon
2 teaspoons fresh lemon juice
1 English hothouse cucumber

Steps:

  • Gently mix first 5 ingredients in medium bowl; season with salt and pepper.
  • Cut twenty-eight 1/4-inch-thick round slices from cucumber (reserve remaining cucumber for another use). Arrange cucumber slices on platter. Top each slice with crab mixture.

CUCUMBER CRAB BOATS



Cucumber Crab Boats image

Cool, creamy and crunchy, this simple appetizer has it all! To make it even easier, blitz the veggies in a food processor instead of finely dicing them by hand.

Provided by Kardea Brown

Categories     appetizer

Time 30m

Yield 24 crab boats

Number Of Ingredients 12

3 medium-size English cucumbers
Kosher salt
One 8-ounce block cream cheese, at room temperature
1/2 cup mayonnaise, at room temperature (no more than 2 hours)
1 stalk celery, finely diced (1/2 cup)
1/2 red bell pepper, finely diced (3/4 cup)
1/2 yellow bell pepper, finely diced (3/4 cup)
1/2 pound lump crabmeat, picked through to remove any shells
1 1/2 teaspoons seafood seasoning (I like Old Bay)
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh dill, plus more for garnish

Steps:

  • Cut the cucumbers in half lengthwise. Use a spoon to scrape out the seeds. Cut each cucumber half crosswise into 4 pieces and place on a paper towel-lined baking sheet. Sprinkle with salt. Let stand while making the filling.
  • Beat the cream cheese and mayonnaise in a medium bowl until smooth. Fold in the celery, bell peppers, crabmeat, seafood seasoning, lemon zest, lemon juice and chopped dill.
  • Pat the cucumbers dry (to remove the liquid and salt). Spoon the crab salad into the hollowed cucumbers. Garnish with more dill. Refrigerate until ready to serve.

CUCUMBER CUPS FILLED WITH CRAB APPETIZER



Cucumber Cups Filled With Crab Appetizer image

Make and share this Cucumber Cups Filled With Crab Appetizer recipe from Food.com.

Provided by kiwidutch

Categories     Crab

Time 30m

Yield 10 Cups

Number Of Ingredients 10

English cucumber, unpeeled
fresh herb (to garnish)
1/4 cup fresh crab
1 teaspoon fresh lime zest
1 teaspoon fresh lime juice
1 tablespoon green onion, sliced fine
1/4 cup celery, diced fine
1 tablespoon olive oil
kosher salt
cracked black pepper

Steps:

  • Mix all the ingredients together, taste for seasoning; set aside. This can be covered and refrigerated for 1 day.
  • Cut the unpeeled cucumber into 1-1/2" thick slices; with the cucumber slice still laying on it's side, make a diagonal cut, now you have two diagonal cut pieces of cucumber.
  • Use a melon baller to make a small round hole in the center of the cucumber where the seeds are to make a cup; do not cut completely through to the other side.
  • Lightly salt each cucumber cup; place on a paper towel to drain. They can be refrigerated at this point and finished later.
  • When ready to serve remove the cucumber cups from the refrigerator and place a small amount of the crab mixture in the center of each round hole in the cucumber and serve; garnish with fresh herbs.

Nutrition Facts : Calories 12.6, Fat 1.4, SaturatedFat 0.2, Sodium 2.1, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1

CRAB CUCUMBER BITES



Crab Cucumber Bites image

I look for recipes that are deceptively easy. These fancy-but-quick crab and cucumber appetizers are heavenly, and the stand-out colors light up any gathering or holiday table, no matter the season. -Nancy Czarnick, Desert Hills, Arizona

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 4 dozen.

Number Of Ingredients 7

3 medium cucumbers
2/3 cup reduced-fat cream cheese
2 teaspoons lemon juice
1 teaspoon hot pepper sauce
1 package (8 ounces) imitation crabmeat, chopped
1/3 cup finely chopped sweet red pepper
2 green onions, sliced

Steps:

  • Peel strips from cucumbers to create striped edges; cut each cucumber into 16 slices, about 1/4-in. thick. Pat dry with paper towels; set aside., In a small bowl, beat the cream cheese, lemon juice and pepper sauce until smooth. Fold in the crab, red pepper and onions. Place 1 heaping teaspoonful onto each cucumber slice. Serve immediately.

Nutrition Facts : Calories 16 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 41mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

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