Crab Mousse in Cucumbers

Try making this appetizer with cooked smoked salmon or smoked whitefish instead of the crab.

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  • Makes: 40 servings
  • Start to Finish: 30 mins

Crab Mousse in Cucumbers

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Directions

  1. Remove 2 tablespoons crab meat for garnish, if desired. Place remaining crab or imitation crab, cream cheese, mayonnaise, mustard, shallots, horseradish, pepper, and salt, if using, in a food processor bowl; cover and process until smooth, scraping sides of bowl. Spoon mixture into a pastry bag fitted with a large star tip.
  2. Using a zester or vegetable peeler, peel the cucumbers, leaving some strips of skin. Cut into 3/4-inch-thick slices. (Or, halve 2 cucumbers lengthwise and slice 3/4-inch thick.) With a melon baller, scoop out the center of each slice to create a cup. Pipe mousse into cucumber cups. Sprinkle each with reserved crab meat, if desired. Cover and chill up to 2 hours before serving. Makes about 40 pieces.
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Nutrition Facts (Crab Mousse in Cucumbers)

  • Per serving:
  • 35 kcal ,
  • 3 g fat
  • (1 g sat. fat ,
  • 7 mg chol. ,
  • 118 mg sodium ,
  • 1 g carb. ,
  • 2 g pro.
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