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11-08-2006, 01:13 PM
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Crabmeat Cucumber Appetizers
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.     
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