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    Home » Appetizers » Low FODMAP Cucumber Bites with Crab

    Low FODMAP Cucumber Bites with Crab

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

    Jump to Recipe·Print Recipe
    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."
    This post contains affiliate links. If you click on a link and make a purchase, I may receive a small commission at no extra cost to you.
    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 certain ingredients that are either frequently asked about or that 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.

    Lemon juice is low FODMAP in servings up to a ½ cup or 125 grams.

    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 and smoked paprika have been tested and are low FODMAP in servings up to 1 teaspoon.

    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


    • Author: Em Schwartz, MS, RDN
    • Total Time: 2 hours and 20 minutes
    • Yield: 12 bites, 4 (3-bite) servings 1x
    • 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

    Buy Now →

    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

    Keywords: Snack, seafood, canned crabmeat,

    Did you make this recipe?

    Tag @funwithoutfodmaps on Instagram and hashtag it #funwithoutfodmaps

    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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