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Home » Appetizers

Low FODMAP Cucumber Bites with Crab

Published: Dec 21, 2017 · Updated: Jul 16, 2021 by Em Schwartz, MS, RDN

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Three cucumber bites filled with a creamy crab mixture sit on a rectangular plate. In the white space above, a black text overlay reads "Low FODMAP Cucumber Crab Bites."
Looking down at a rectangular plate of Low FODMAP Cucumber Bites with Crab. In the white space above, a black text overlay reads "Low FODMAP Cucumber Crab Bites."
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Three cucumber cups filled with crabmeat, mayo, lemon juice, sugar, salt, hot sauce, chives and paprika on a rectangular plate.

These delightful Low FODMAP Cucumber and Crab Bites feature a creamy crab mix nestled into cool cucumber cups. Enjoy these refreshing veggie and seafood bites for an appetizer or a light lunch.

Depending on your taste preferences, you may want to add a little bit more hot sauce, lemon juice, sugar, or salt to the sauce. I like to taste the sauce and adjust the flavors before adding the crab meat.

If you're not a fan of crab, consider trying canned salmon, tuna, or chicken instead.

Ingredients prepped and measured out into individual dishes.

Shopping list

To make these cucumber crab bites, add these ingredients to your shopping list:

  • Cucumbers - 2 medium
  • Mayonnaise made with low FODMAP ingredients - ¼ cup (I used Hellmann's Real Mayonnaise)
  • Fresh chives - 1 tablespoon snipped
  • Lemon - about a ⅓ medium to yield 1 teaspoon fresh juice
  • Sugar - ½ teaspoon
  • Hot sauce made with low FODMAP ingredients - ½ teaspoon (I used Tabasco® Original Red Sauce)
  • Salt - ⅛ teaspoon
  • Canned lump crab meat - 1 (6-ounce) can to yield about 4 ounces drained (I used Crown Prince®)
  • Ground paprika - about ¼ teaspoon (enough for a light sprinkle)

Low FODMAP notes

In this section, I share information for ingredients that are either frequently asked about or have suggested serving sizes to remain low FODMAP. We each have unique tolerance levels and nutritional needs. Please listen to your body (and, if possible, work with a FODMAP-trained dietitian) to determine what is best for you. For more low FODMAP serving size info, please refer to the Monash FODMAP app and FODMAP Friendly website or app.

Chives are a FODMAP-free ingredient. They are usually used as a garnish and can add a subtle FODMAP-friendly garlic flavor to dishes.

Cucumbers are a FODMAP-free food. Enjoy according to your appetite. have been retested. The current low FODMAP serving size for Lebanese cucumbers (often labeled as mini or Persian cucumbers in US stores) is 75 grams or ½ medium. Larger servings contain moderate to high levels of the FODMAP, excess fructose. With any retested food, if you previously tolerated larger servings, continue to enjoy to your tolerance level.

Lemon juice is low FODMAP in servings of 1 tablespoon or 21 grams. Larger servings, greater than ⅔ cup, contain moderate to high levels of the FODMAP, fructans.

Mayonnaise is low FODMAP in servings of 2 tablespoons or 40 grams. Double-check ingredients and choose products without high FODMAP ingredients like onion or garlic.

Paprika (ground sweet paprika) is low FODMAP in servings of 1 teaspoon or 2 grams.

Tabasco® Original Red Sauce has not been laboratory-tested for FODMAPs, however, it appears to be low in FODMAPs by ingredients. The ingredients are red chili peppers, vinegar, and salt. Double-check ingredients before purchasing because other hot sauces may contain high-FODMAP garlic or onion.

Instructions

To make these low FODMAP cucumber bites, simply:

Cutting peeled cucumber into thick slices

Peel cucumbers, if desired. Slice into 12 (approximately ¾-inch thick) pieces.

Partially scooping out the center of a cucumber slices to create a cucumber cup

Using a spoon or small scoop, gently scoop out some of the center seeds, leaving the base intact, to create cucumber cups.

Mixing mayonnaise with lemon juice, hot sauce, snipped fresh chives, sugar, and salt

In a small mixing bowl, whisk together mayonnaise, chives, hot sauce, sugar, and salt. Adjust flavor by adding more hot sauce, sugar, or salt to your liking. I like (and tolerate) spicier foods, so I usually add more hot sauce.

Stirring canned lump crab meat into a mayonnaise-based dressing.

Add the crab meat. Stir to mix.

Spooning crab mixture into cucumber cups

Spoon crab mixture into the cucumber cups, dividing evenly.

12 cucumber crab bites sprinkled with paprika

Sprinkle a small pinch of paprika over each of the cucumber bites.

Serve. Or, refrigerate for 1-2 hours and serve chilled. 

Make-Ahead: The crab mixture (mayonnaise through crab - steps 2 & 3) can be prepared a day in advance and refrigerated in an airtight container. Prepare the cucumber cups (step 1) and assemble (steps 4-6) right before serving.

Storage: Not recommended. Prepared bites are best enjoyed within a few hours of preparation. 

Cucumber cups filled with a creamy crabmeat mixture and dusted with paprika.

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Cups made from cucumbers and stuffed with a crab mixture on a rectangular plate

Low FODMAP Cucumber Bites with Crab


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  • Author: Em Schwartz, MS, RDN
  • Total Time: 2 hours and 20 minutes
  • Yield: 12 bites, 4 (3-bite) servings
  • Diet: Low Lactose
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Description

These delightful 8-ingredient Low FODMAP Cucumber and Crab Bites feature a creamy crab mix nestled into cool cucumber cups. Enjoy these refreshing veggie and seafood bites for an appetizer or a light lunch.


Ingredients

Scale
  • 2 medium cucumbers
  • ¼ cup mayonnaise made with low FODMAP ingredients (like Hellmann’s)
  • 1 tablespoon snipped fresh chives
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon granulated sugar
  • ½ teaspoon hot sauce made with low FODMAP ingredients (like Tabasco® Original Red Sauce)
  • ⅛ teaspoon salt
  • 1 (6-ounce) can lump crab meat (like Crown Prince), drained // about 4 ounces drained
  • Ground paprika, for garnish


Instructions

  1. Peel cucumbers, if desired. Slice into 12 (approximately ¾-inch thick) pieces. Using a spoon or small scoop, gently scoop out some of the center seeds (leaving the base intact) to create cucumber cups.
  2. In a small mixing bowl, whisk together mayonnaise, chives, hot sauce, sugar, and salt. Adjust flavor by adding more hot sauce, sugar, or salt to your liking.
  3. Add the crab meat. Stir to mix.
  4. Spoon crab mixture into the cucumber cups, dividing evenly.
  5. Sprinkle a small pinch of paprika over each of the cucumber bites.
  6. Serve. Or, refrigerate for 1-2 hours and serve chilled. 

Make-Ahead: The crab mixture (mayonnaise through crab - steps 2 & 3) can be prepared a day in advance and refrigerated in an airtight container. Prepare the cucumber cups (step 1) and assemble (steps 4-6) right before serving.

Storage: Not recommended. Prepared bites are best enjoyed within a few hours of preparation, as they turn soggy over time. 

Equipment

Image of Crown Prince Crab Meat

Crown Prince Crab Meat

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Notes

Low FODMAP Serving: One serving of this recipe (3 bites) is made with low FODMAP amounts of ingredients. Individual tolerance may vary. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the "FODMAP Notes" section (above the recipe).

  • Prep Time: 20 minutes
  • Refrigeration Time: 2 hours
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: No Bake
  • Cuisine: American

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A rectangular plate with eight cucumber cups filled with a creamy crab mixture. In the white space above, a black text overlay reads "Low FODMAP Cucumber Crab Bites."
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Hi! I'm Emily, the dietitian behind Fun Without Fodmaps

Hey! I'm Emily - a FODMAP-trained Registered Dietitian living with IBS. I love creating easy low FODMAP recipes for you (and me)!

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