By weekend cooker on July 14, 2008
Photo by Boomette
Photo by Boomette
"a great appitizer for a dinner party. 4 hours chilling time, so make ahead."
Serving Size: 1 (13 g)
Servings Per Recipe: 36
"After tasting it directly in the bowl I added grated monterey cheese to add some taste. It was great that way. It added more flavor. But next time I'll add a bit of tabasco to add some spicyness. It could be great. Thanks weekend cooker :) Made for Almost 5 tag game"
"I did "spice" mine up a bit (added Louisiana hot sauce) because I felt it was a bit bland. I am wondering though if perhaps a bit of dill in it instead would have done the trick. I did not have any dill on hand to try. Thanks for a nice change for my cucumbers."
"I made these as per the instructions but felt that the flavour wasn't there. I added a bit (2 tsp) of light mayo and 2 tsp of lemon juice, but still the flavour was not really there. Be careful when adding the salt as a pinch in these will go a long way. Made for PRMR"
"Loved these. I made just as posted but used fresh crab meat. I did cut the recipe in half and it worked great. We enjoyed the fresh crisp taste of the cucumber. This is a great treat and makes a wonderful appetizer. Thanks for posting. :)"
"Totally, amazingly delicious! I took these to a New Year's Eve party and they disappeared in a flash. If you're making these, make sure that you use a cucumber with a skin that is suitable for eating; I used a Lebanese cucumber, and my favourite creamy Greek yoghurt. Those who like their food spicy would probably want to add some heat. To suit my taste preferences, I added a clove of finely minced garlic, the zest of one lemon and some slivered almonds to the yoghurt/crab mixture and I used a mild paprika on top. These are SO easy to make and so easy to adapt to your own taste preferences. I'll certainly be making these again. I'd made something similar years ago but cannot now remember the recipe, so thank you for sharing this one, weekend cooker. Made for PRMR."