Mary Berry Cucumber and Crab Bites

I made these bites for a lazy summer lunch when I had a friend dropping by and nothing prepped except a chilled bottle of white and a very empty fridge. All I had was a cucumber, a tub of crabmeat I’d forgotten about, and the usual bits in the door of the fridge. It nearly went south—first time round I added too much Tabasco and blew our heads off.

But once I dialled back the spice and added a bit of cream cheese to mellow it, it worked like magic: creamy, zesty, with a crunch from the cucumber and just enough heat. These look fancy, but they’re embarrassingly easy—and honestly, I’ve made them three times since.

WHAT MAKES THIS RECIPE SPECIAL

There’s no cooking, no faff—just mix, slice, and spoon. What makes it work is the contrast: cold, crisp cucumber with a creamy, crabby filling that’s brightened by lemon and capers. The little hint of chilli and Tabasco lifts everything without overpowering it.

Most crab starters are heavy on mayo or breadcrumbs—this one stays light and fresh. The cucumber isn’t just for show—it’s the perfect edible base.

INGREDIENTS + WHY THEY MATTER

• Full-fat cream cheese (2 tbsp) – Adds creaminess and helps bind the filling. Don’t go low-fat; it’ll be too runny.
• Capers (3 tbsp) – Briny and bold. Half go in the mix, half on top.
• Lemon juice (1 tsp) – Brightens the crab without overpowering it.
• Red chilli (¼, finely diced) – Just enough heat. Remove the seeds for a gentler bite.
• Chives (1 tbsp, chopped) – Subtle onion flavour. Fresh makes a big difference.
• Fresh white crabmeat (115g) – The star. Drained well for best texture.
• Tabasco (few drops) – Adds a backnote of heat. Don’t overdo it.
• Cucumber (1, thin and firm) – Acts as a base. Slice evenly and remove seeds to hold the filling.
• Fresh parsley – Just a sprinkle for colour and a herbal lift.

MAKING IT YOURS (WITHOUT RUINING IT)

• Swap the crab? Cooked prawns, finely chopped, can work in a pinch.
• No capers? Try finely chopped cornichons or a few olives.
• Want more spice? Add a pinch of cayenne or more Tabasco.
• Make it dairy-free? Use mashed avocado instead of cream cheese—totally changes the flavour, but still nice.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Cucumber fell apart	Didn’t use a sharp knife or thick slices	Slice 1–1.5cm thick and use a sharp blade
Crab mixture watery	Didn’t drain the crab properly	Pat it dry with kitchen roll before mixing
Too spicy	Went heavy on Tabasco and chilli	Add a little, then taste before adjusting
Filling slid off	Left the seeds in the cucumber	Scoop out the centre gently to make a ring

HOW TO MAKE MARY BERRY’S CUCUMBER AND CRAB BITES

Make the filling
Mix cream cheese, half the capers, lemon juice, half the chilli, and all the chives in a bowl until smooth.

Add crab and season
Gently stir in the crabmeat and a few drops of Tabasco. Season with salt and pepper to taste.

Prep the cucumber
Peel the cucumber and slice into 1–1.5cm rounds. Use a small cutter or piping nozzle to remove the seeds and make a clean ring.

Assemble the bites
Spoon the crab mixture into each cucumber ring. Top with the rest of the capers, chilli, and a sprinkle of parsley.

Chill and serve
Pop them in the fridge for 30 minutes if you’ve got time. Serve chilled, straight from the platter.

TIPS FROM MY KITCHEN

• I use a metal piping nozzle to core the cucumber slices—it’s quicker and cleaner than a knife.
• I chop the capers a little before mixing if they’re large—helps spread the flavour evenly.
• I always taste the crab mix before filling—it’s easy to adjust lemon, salt, or heat at that stage.

STORAGE + SERVING

• Fridge: Best eaten fresh, but will keep for 24 hours in an airtight container.
• Freezer: Not suitable—the cucumber turns mushy and the filling separates.
• Serve with: A glass of crisp white wine or a gin and tonic, ideally on a sunny terrace.

FREQUENTLY ASKED QUESTIONS

Q: Can I make these ahead of time?
A: Yes, up to 4–6 hours ahead. Keep covered in the fridge. Any longer and the cucumber gets a bit weepy.

Q: What crab should I use?
A: Fresh white crabmeat is best. If using tinned, drain really well to avoid a watery mess.

Q: Can I make these spicy?
A: Yep—add more chilli or a tiny bit of wasabi for a kick. Just don’t let it overpower the crab.

Q: Can I skip the cucumber and use crackers?
A: You can! It becomes more of a canapé, but the filling still works well on crispbreads or toasted baguette slices.

Try More Recipes:

• Mary Berry Glazed Chicken With Cucumber Salsa
• Smoked Salmon On Rye With Cucumber Pickle
• Mary Berry Salmon Goat’s Cheese and Cucumber Canapé