This easy Mary Berry Cucumber and Crab Bites recipe is a quick and delicious starter, perfect for any occasion. With creamy crabmeat and fresh cucumber, these bites are light, flavourful, and effortlessly simple to make. You can easily adapt them with your favourite herbs or spices for a personal touch!
This Cucumber and Crab Bites Recipe Is From Makes It Easy Cookbook by Mary Berry
Ingredients Needed
- 2 tbsp full-fat cream cheese
- 3 tbsp small capers from a jar, drained
- 1 tsp lemon juice
- ¼ red chilli, finely diced
- 1 tbsp chopped chives
- 115g (4oz) fresh white crabmeat, drained of excess liquid
- A few drops of Tabasco
- 1 thin cucumber, peeled and sliced into 1–1.5cm (½in) rounds
- Freshly chopped parsley, to serve
How To Make Cucumber and Crab Bites
- Prepare the cream cheese mixture: Measure the cream cheese into a bowl. Add half the capers, lemon juice, half the chilli, and all the chives. Mix well until combined.
- Add crabmeat and seasoning: Stir in the crabmeat and Tabasco. Season with salt and freshly ground black pepper to taste.
- Prepare the cucumber rings: Use a small piping nozzle or cutter to remove the seeds from each cucumber slice, creating a ring. Alternatively, use a small knife to carefully lift out the seeds.
- Assemble the bites: Spoon the crab mixture into each cucumber ring. Top with the remaining capers, diced chilli, and a sprinkle of parsley.
- Serve: Arrange the cucumber and crab bites on a platter and serve immediately or chill until ready to serve.
Recipe Tips
- Use fresh crabmeat: Fresh crabmeat gives the best flavour and texture. If using canned crab, be sure to drain it well to avoid excess moisture.
- Cut cucumber evenly: Slice the cucumber into even rounds for a uniform look and easy stacking. This ensures each bite has the right balance of flavours.
- Season well: Don’t forget to season the crab mixture with enough salt and pepper. It enhances the natural flavours of the crab and other ingredients.
- Chill before serving: If possible, let the crab and cucumber bites chill in the fridge for at least 30 minutes before serving. This helps the flavours meld together.
- Use a sharp knife for cucumber: When removing the seeds, use a sharp knife or small cutter to make clean, precise cuts. This prevents the cucumber from tearing.
How To Store Leftovers
Store leftover cucumber and crab bites in an airtight container in the fridge for up to 1 day.
Nutrition Facts
- Calories: 16
- Total Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 3mg
- Sodium: 41mg
- Total Carbohydrate: 1g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 1g
More Mary Berry Recipes:
Mary Berry Cucumber and Crab Bites
Description
This easy Mary Berry Cucumber and Crab Bites recipe is a quick and delicious starter, perfect for any occasion. With creamy crabmeat and fresh cucumber, these bites are light, flavourful, and effortlessly simple to make. You can easily adapt them with your favourite herbs or spices for a personal touch!
Ingredients
Instructions
- Prepare the cream cheese mixture: Measure the cream cheese into a bowl. Add half the capers, lemon juice, half the chilli, and all the chives. Mix well until combined.
- Add crabmeat and seasoning: Stir in the crabmeat and Tabasco. Season with salt and freshly ground black pepper to taste.
- Prepare the cucumber rings: Use a small piping nozzle or cutter to remove the seeds from each cucumber slice, creating a ring. Alternatively, use a small knife to carefully lift out the seeds.
- Assemble the bites: Spoon the crab mixture into each cucumber ring. Top with the remaining capers, diced chilli, and a sprinkle of parsley.
- Serve: Arrange the cucumber and crab bites on a platter and serve immediately or chill until ready to serve.
Notes
- Use fresh crabmeat: Fresh crabmeat gives the best flavour and texture. If using canned crab, be sure to drain it well to avoid excess moisture.
- Cut cucumber evenly: Slice the cucumber into even rounds for a uniform look and easy stacking. This ensures each bite has the right balance of flavours.
- Season well: Don’t forget to season the crab mixture with enough salt and pepper. It enhances the natural flavours of the crab and other ingredients.
- Chill before serving: If possible, let the crab and cucumber bites chill in the fridge for at least 30 minutes before serving. This helps the flavours meld together.
- Use a sharp knife for cucumber: When removing the seeds, use a sharp knife or small cutter to make clean, precise cuts. This prevents the cucumber from tearing.
Mary Berry Cucumber and Crab Bites