Crab & Cucumber Rolls
Yield
12 servingsPrep
15 minCook
?Ready
15 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
cucumbers
|
|
| 6 ½ | ounces |
crab meat
canned |
|
| 4 | tablespoons |
mayonnaise
|
|
| 1 ½ | teaspoons |
onions
finely grated |
|
| 1 | pinch |
salt
|
*
|
| ½ | teaspoon |
sugar
|
|
| 5 |
red hot pepper sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
cucumbers
|
|
| 187.9 | ml/g |
crab meat
canned |
|
| 6E+1 | ml |
mayonnaise
|
|
| 7.5 | ml |
onions
finely grated |
|
| 1 | pinch |
salt
|
*
|
| 2.5 | ml |
sugar
|
|
| 5 |
red hot pepper sauce
|
*
|
Directions
Cut ends off cucumber and cut into 3 pieces.
Remove seeds with corer or a sharp knife, making a large cavity.
Mix crab, mayonnaise, onion, salt, sugar and Tabasco.
Stuff into cucumber.
Wrap cucumber in plastic wrap and chill.
Slice into ½-inch-thick slices.
