Recipe of the Month

Seafood Salad Cucumber Cups

Seafood Salad Cucumber

Cucumber cups transform this high-protein seafood salad into great finger food. Surimi is made from whitefish like pollock and is sometimes called “fake crab” or “imitation crab” (although it does not contain actual crabmeat). It is low in fat and cholesterol, and a lean protein. Surimi does have sodium added during processing, which is why there is no need for additional salt in this recipe.

Prep time: 30 min. Servings: 6 (4 cucumber cups)

Ingredients

  • 2 English (seedless) cucumbers, approx. 12 in. each
  • ½ lb. (8 oz.) packaged surimi
  • ½ c. celery, chopped
  • ¼ c. + 2 T. green onions, chopped
  • ½ t. garlic powder
  • ½ t. black pepper
  • ½ c. canola oil mayonnaise

Directions

  1. Chop off the ends of each cucumber and discard. Cut each cucumber into 12 equal-sized rounds (approx. 1-in. slices). Using a melon baller, scoop out the center of the cucumber slices, leaving enough cucumber on the bottom for the base of the cucumber cup.
  2. In a food processor, combine surimi, celery, ¼ c. green onions, garlic powder, black pepper and mayonnaise. Pulse 10-15 times or until combined.
  3. Using a spoon, scoop seafood salad into cucumber cups. Garnish with remaining 2 T. of green onion.
  4. Refrigerate until ready to serve.

Nutrition Information

Per serving: 105 calories (55 from fat), 6 g total fat (0 g saturated fat), 14 mg cholesterol, 430 mg sodium, 7 g carbohydrates, 1 g fiber, 1 g sugar, 5 g protein. Exchanges: 1 vegetable, 1 protein, 1 fat.


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