2/3 cup nonfat cream cheese softened
2 teaspoons lemon juice
1 teaspoon hot pepper sauce
8 ounces imitation crabmeat or lobster-surimi flaked
1/3 cup chopped red bell pepper
1/4 cup green onions with tops sliced
64 cucumber slices
Prep note:
Takes about 2-1/2 medium cucumbers cut 3/8″ thick to yield 64 canape slices.
Combine cream cheese, lemon juice and hot pepper sauce in medium bowl; mix well. Stir in crabmeat, bell pepper and green onions; cover. Chill until ready to serve.
When ready to serve, spoon 1-1/2 teaspoons crab mixture onto each cucumber slice. Place on servings plate; garnish with parsley, if desired.
Makes 16 servings.
Serving Size: 4 slices