| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 6 servings |
Ingredients
- 2 English cucumbers, sliced into 1-inch thick pieces
- 1 avocado, diced
- 1 cup frozen asparagus tips, thawed
- 1 hard boiled egg, diced
- 1/2 lemon, zested and juiced
- 3 tablespoons Thousand Island Dressing
- 1 tablespoon hot sauce
- 2 tablespoons fresh chopped parsley leaves
- 1 (8-ounce container) fresh crabmeat
- Salt and freshly ground black pepper
Instructions
- Using a melon baller, scoop out the center of each cucumber slice to form a small bowl. Finely chop the cucumber centers and put them into a large bowl.
- Add all of the remaining ingredients and gently toss.
- Spoon about a tablespoon of the crab mixture into each cucumber cup. Arrange them on a platter and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 149 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 10 g |
| Cholesterol | 64 mg |
| Sodium | 506 mg |
| Serving Size | 1 of 6 servings |
| Calories | 149 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 10 g |
| Cholesterol | 64 mg |
| Sodium | 506 mg |
Reviews
I made this recipe for Easter Brunch and it was pretty, tasty, and not overpowering. I substituted frozen young peas for the asparagus tips and excluded the avocado yet it was still colorful. The left over crab mix was even better the following day. I think this would also be good on toasted baguette pieces…