This week’s recipe is perfect for quite a few scenarios. The first time I had this, I ate it as a great finger food at a family wedding. Then I learned to make it at my home and served it as an appetizer at quite a few dinners. Lately, I’ve been using it as my Lenten-friendly Friday lunch. It does fall under the category of “easy recipes,” but I’m not so sure how healthy it is with the crabstick and mayo. I haven’t tried it yet, but I’m sure you could substitute greek yogurt for the mayo. Let me know if you try it this way and how it comes out.
1 pack of crabstick, shredded
1/4 cup of mayonnaise
1 Tbsp Sriracha hot chili sauce (add more if you like spicier foods)
1-2 cucumbers, sliced (peeled, optional)
1) First, I shred the crabstick with a fork and add it to a bowl.
2) Add mayonnaise and Sriracha sauce and then mix well. I like to chill the mixture at this point while I prepare the cucumber.
3) Wash, peel, and slice a cucumber (you can leave the peelings on if you prefer). Place the slices on a large plate.
4) Place a spoonful of the mixture onto each cucumber slice. This mixture usually can fully cover two plates of cucumber slices (about 1 cucumber per plate). Enjoy!
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