Shelly's Recipe

CRABMEAT CUCUMBER ROUNDS

Category: Seafood

1 large English hothouse cucumber, washed, ends removed
1/2 cup reduced-fat mayonnaise
2 tsp prepared horseradish
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 (6 oz) can fancy lump crabmeat, drained well and squeezed dry
1 (6 oz) can fancy white crabmeat, drained well and squeezed dry
2 tsp Old Bay seasoning
1/2 tsp cayenne pepper, or more to taste
1/2 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 4Set 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 tbsp of the crabmeat mixture onto each cucumber slice. Garnish with diced red pepper. Makes about 42 appetizers.