Total Time
15mins
Prep 15 mins
Cook 0 mins

This is based on a recipe by Margaret Dennis and Karen Gillingham in the Nov/Dec 1992 issue of Cooking Light. I think these are great appetizers.

Ingredients Nutrition

Directions

  1. Combine first 4 ingredients in a bowl; stir well.
  2. Add crabmeat, cracker crumbs, and green onions; stir well.
  3. Spoon 1 teaspoon crab mixture onto each cucumber slice, and sprinkle with paprika, if desired.

Reviews

(1)
Most Helpful

This was very good! I think next time I would use less Dijon and more mayo, but there were no complaints here! We ate half with cukes, and DH scooped the rest with crackers.

DeeCooks August 17, 2008

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