Update my dinner status, I'm making this tonight.
Servings: 16 servings
Total Time (median): tell us
Ingredients
Preparation
Prep note: Takes about 2+1/2 medium cucumbers cut 3/8" thick to yield 64 canape slices. 1. 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. 2. 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 Per Serving: 31 calories 28%cff, <1g Total Fat, <1g Saturated Fat, 5mg Cholesterol, 178mg Sodium, 4g Total Carbohydrate, <1g Dietary Fiber, 4g Protein Exchanges: 1/2 Lean Meat (0 Carbohydrate Choices) SOURCE: PortionPak: Manage Diabetes 1997-1998 Mikela Corp >kitpath@earthlink.net 12/98 Recipe by: Portion Pak 1998 Posted to CHILE-HEADS DIGEST by "Bloechl, Sharen Rund" on Dec 19, 1998, converted by MM_Buster v2.0l.
