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Ingredientes
- 1/2 c. (generous) shredded crabmeat (about 2 ounces)
- 1/4 c. minced green onion (white and green parts)
- 3 Tbsp. lowfat sour cream
- 3 Tbsp. minced fresh cilantro
- 2 Tbsp. finely minced red bell pepper
- 1 Tbsp. finely minced pink pickled ginger slices*
- 1/2 tsp chopped jalapeno chili with seeds
- 1 x English hothouse cucumber, cut into 3/4-inch-thick slices Fresh cilantro sprigs
Direcciones
- *Pink pickled ginger slices are available at Asian markets and also at some specialty foods stores.
- Combine first 7 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared up to 6 hrs ahead. Cover and chill.)
- Using small melon baller, scoop out centers of cucumber leaving bottom shell intact. Fill centers and slightly mound crab mix atop cucumber. Garnish each with cilantro sprig. Transfer to platter and serve.
- Makes 16.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 6g | |
| Recipe makes 12 servings | |
| Calories 7 | |
| Calories from Fat 5 | 71% |
| Total Fat 0.6g | 1% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 3mg | 0% |
| Potassium 15mg | 0% |
| Total Carbs 0.4g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.21g | 0% |
| Protein 0.12g | 0% |
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