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Crabmeat
Cucumber Rounds
Makes 16 rounds
| INGREDIENTS: | |
| 1/4 | cup mayonnaise, Best Foods® or Hellmann's® |
| 1 | teaspoon prepared horseradish, Morehouse® |
| 1/2 | teaspoon Dijon mustard, French's® |
| 1/2 | teaspoon Worcestershire sauce, Lea & Perrins® |
| 1 | can (4.25-ounce) crabmeat, Geisha® |
| 1/2 | large unpeeled English hothouse cucumber, cut crosswise into 16 thin slices (about 1/4-inch-thick slices) |
| 8 | pimiento-stuffed green olives, sliced, Star® |
Prep Time: 15 minutes
Cooling Time: 10 minutes
PREPARATION:
- In a small bowl, mix together mayonnaise, horseradish, mustard, and Worcestershire sauce.
- Stir in crabmeat.
- Cover and refrigerate for 30 minutes.
- Arrange cucumber slices in a single layer on a serving tray.
- Spoon 1 tablespoon of crabmeat mixture onto each cucumber slice.
- Garnish with olive slices and serve.
