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Nutrition Facts
Serving Size 54 g
(Approx. 30 Servings)
Amount Per Serving
Calories 25 Calories From Fat 15
% Daily Value*
Total Fat 1.5 g 2%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 70 mg 3%
Total Carbohydrate 1 g 0%
Dietary Fiber 0 g 0%
Sugars 1 g
Protein 2 g
Vitamin A 4% Iron 0%
Vitamin C 10% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Crab & Crème Fraîche in Cucumber Cups

Prep Time
30 minutes
Cook Time
Total Time
30 minutes
30  People


Recipe makes 30 Servings

8 Oz jumbo lump crab meat, drained
1/2 cup(s) Alouette Cr�me Fra�che, drained
2 Tbsp green onions, finely chopped
2 Tbsp yellow bell pepper, finely chopped
2 Tbsp red radishes, finely chopped
2 Tbsp dill, finely chopped
1/2 Tsp kosher salt
1/4 Tsp H-E-B Ground Black Pepper
4 medium cucumber, peeled
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Drain crab in a strainer, press to drain thoroughly and pick through to remove any shells.
Strain Crème Fraîche and place with crab in a medium glass bowl.
Chop green onion, yellow bell pepper, radish and dill; add to crab mixture.
Add salt and pepper and blend ingredients with a fork.
Refrigerate until ready to use.
Peel cucumbers and trim off round ends; cut into 5/8-inch thick slices.
Scoop seeds from center with melon baller, using care to leave enough on bottom of cup to hold filling.
When ready to serve, fill cucumber cups with crab filling and decorate each with a small sprig of fresh dill.



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