L
lcsamano
Guest
1/4 cup mayonnaise,
1 teaspoon prepared horseradish,
1/2 teaspoon Dijon mustard,
1/2 teaspoon Worcestershire sauce,
1 can (4.25-ounce) crabmeat,
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,
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.
1 teaspoon prepared horseradish,
1/2 teaspoon Dijon mustard,
1/2 teaspoon Worcestershire sauce,
1 can (4.25-ounce) crabmeat,
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,
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.