My Korean Kitchen · by Sue | My Korean Kitchen★ 5.0 (17)
Cucumber Boats with Crab Salad
NUTRITION · PER SERVING10M COOK
CAL 5%·PRO 4%
CARBS 7G26% OF CAL
1G FIBER3G SUGAR2G OTHER
FAT 8G69% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hollowed cucumber halves filled with a creamy crab and vegetable salad. A light, elegant appetizer that's fresh and easy to make.
startershellfishdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 4- 2 Lebanese cucumbers (or 1 English cucumber, rinsed (peeling skin is optional))
- 25 g onion ((0.9 ounces), diced)
- 25 g red capsicums (/ bell peppers (0.9 ounces), diced)
- 25 g yellow capsicums (/ bell peppers (0.9 ounces), diced)
- 60 g crab stick ((2 ounces), diced)
- 3 Tbsp mayonnaise
- fine sea salt (; to taste)
- ground black pepper (; to taste)
At a glance
PER SERVING · TIME 10M
CAL 5%·PRO 4%
CARBS 7G26% OF CAL
1G FIBER3G SUGAR2G OTHER
FAT 8G69% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 442mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 224mg
- Calcium
- 23mg
- Iron
- 0.16mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 442MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.