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Crab-Stuffed Cucumber Cups
Crab-stuffed Cucumber Cups make an easy refreshing appetizer. They're paleo, gluten-free, dairy-free and delicious!
Course
Appetizer
Cuisine
Gluten-Free, West Coast
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
12
Calories
37
kcal
Author
Elaine
Ingredients
1
medium
Long English Cucumber
1
cup
fresh crab meat,
or well-drained canned
½
medium
avocado
peeled, pitted and finely diced, toss with 1 teaspoon lemon juice to prevent browning
¼
cup
red bell pepper
finely chopped
2
teaspoon
jalapeño pepper
finely minced
2
teaspoon
finely chopped cilantro
plus more for garnish
1
tablespoon
mayonnaise,
or vegan mayonnaise substitute
sea salt and pepper to taste
Instructions
Slice cucumber into rounds ¾ inch thick. Remove some of the seeds with a small melon baller, leaving the base intact. Don't scoop all the way through.
In a small bow, gently combine the remaining ingredients.
Fill cucumber cups with the crab mixture. Garnish with fresh cilantro leaves.
Put any remaining crab salad dip in a small bowl to serve with crackers.
Nutrition
Calories:
37
kcal
|
Carbohydrates:
1
g
|
Protein:
2
g
|
Fat:
2
g
|
Cholesterol:
5
mg
|
Sodium:
124
mg
|
Potassium:
112
mg
|
Vitamin A:
145
IU
|
Vitamin C:
7.5
mg
|
Calcium:
11
mg
|
Iron:
0.2
mg