Description
Refreshing and creamy cucumber rolls filled with a savory crab and cream cheese mixture, perfect for a light appetizer or party snack.
Ingredients
Scale
- 2 large cucumbers: thinly sliced into ribbons
- 1 cup imitation crab sticks: shredded
- 4 ounces cream cheese: softened
- 2 tablespoons mayonnaise
- 1 teaspoon rice vinegar
- 1 tablespoon sesame seeds: toasted
Instructions
- Let the cream cheese come to room temperature and chill the cucumbers for easier slicing.
- In a bowl, mix the shredded crab, softened cream cheese, mayonnaise, and rice vinegar until smooth and creamy.
- Prepare your workspace with a cutting board and a Y-peeler or mandoline for slicing cucumbers.
- Use the peeler or mandoline to slice cucumbers lengthwise into thin ribbons. Lay them out flat.
- Place a small spoonful of the crab mixture at one end of each cucumber ribbon and roll tightly.
- Top the rolls with toasted sesame seeds and optional garnishes like dill or chili flakes.
- Serve chilled immediately or store in the fridge until ready to serve.
Notes
- Use seedless English cucumbers for best results.
- Do not overfill the rolls to prevent tearing.
- Chill the rolls after assembling for better firmness and flavor.
- Add fresh herbs like dill or chives to the filling for extra flavor.
Nutrition
- Serving Size: 1 roll
- Calories: 60
- Sugar: 1g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 10mg
Keywords: crab cucumber rolls, low-carb appetizer, party snack, cream cheese crab rolls, no-cook cucumber recipe