The crab mixture can be made a day in advance. Slice the cucumber in advance. Be sure to drain the crabmeat well, so the mixture does not become soupy.
1 large English hothouse cucumber, washed, ends removed
½ cup reduced-fat mayonnaise
2 teaspoons prepared horseradish
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 can (6 ounces) fancy lump crabmeat, drained well and squeezed dry
1 can (6 ounces) fancy white crabmeat, drained well and squeezed dry
2 teaspoons Old Bay seasoning
½ teaspoon cayenne pepper, or more to taste
½ red bell pepper or roasted red bell pepper, finely diced
Slice the cucumber into thin, about 1/8-inch thick, slices. You should have at least 42. Set aside.
In a mixing bowl, mix together the mayonnaise, horseradish, mustard, Worcestershire sauce, well-drained crabmeat, Old Bay seasoning and cayenne pepper.
Cover and refrigerate for 30 minutes.
Arrange the cucumber slices in a single layer on a serving tray. Spoon about 1 tablespoon of the crabmeat mixture onto each cucumber slice. Garnish with diced red pepper.
Makes about 42 appetizers.
Adapted from "Semi-Homemade Cooking" by Sandra Lee (Miramax Books, $19.95).
Tested by Susan Selasky for the Detroit Free Press Test Kitchen.
Per appetizer: 18 calories (51 percent from fat), 1 gram fat (0 grams sat. fat), 1 grams carbohydrate, 2 grams protein, 82 mg sodium, 9 mg cholesterol, 2 mg calcium, 0 grams fiber.
© 2002, Detroit Free Press.
Distributed by Knight Ridder/Tribune Information Services.
