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Sara B.
Cucumber rolls with creamy crab salad
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Ingredients
Directions
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Arrange the cucumbers with a cheese slicer lengthwise in wafer-thin slices.
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Sprinkle lightly with salt and place the slices in the fridge for about 10 minutes between kitchen paper.
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Prepare the crab meat a little finer with a fork and stir in the mascarpone, lime juice, half of the herbs and peppercorns. Season with salt.
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Dab the cucumber slices dry and place them side by side on the work surface.
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Place 1 tablespoon of the filling on one end of each slice and roll the cucumber around it.
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Secure with a skewer and lay with the open side up on a scale.
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Garnish with the rest of the herbs and serve immediately.
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Nutrition
105Calories
Sodium0% DV0g
Fat6% DV4g
Protein30% DV15g
Carbs1% DV2g
Fiber0% DV0g
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