2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1/4 cup mayonnaise
1 small tomato, chopped
2 tablespoons snipped fresh dill
1 green onion, chopped
1 teaspoon grated lemon peel
1/8 teaspoon cayenne pepper
3 medium cucumbers, cut into 1/4-inch slices
In a large bowl, combine the first eight ingredients. Cover and refrigerate for 1 hour.
Sprinkle cucumber slices with lemon-pepper. Top each with about 1-1/2 teaspoons crab mixture; garnish with a dill sprig. Refrigerate until serving. Yield: 5 dozen.