Drinks Strawberry Banana Smoothie Boulevard Bellini Peppermint Mocha Egg Nog Fresh Pineapple Juice Magic Bullet Cappuccino Bullet Boost Smoothie Strawberry Bellini
Appetizers & Snacks Lickety-Split Deviled Ham Before You Know It Bean Dip Brisk Broccoli Soup Egg Salad Tomato Soup Herb Salad Dressing Crabby Cukes Veggie Platter with 3 Dips Bowls
Main Courses It's Ready Already Alfredo
Dessert Cheesecake Chocolate Mousse Powdered Sugar Whipped Cream Fruit Tart
Baby Food Chicken and Rice Baby Food
Magic Bullet Spa Nutrient Mask Daily Firming Toner Hair Repairing Conditioner
½ cup mayo
2-3 tsp horseradish
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 can (4.25 oz) crabmeat
1 large hot house cucumber (the one in plastic) cut into ½ inch rounds
Pimento stuffed olives (cut into slices)
Add the mayo, horseradish, mustard, Worcestershire and crab meat to the Tall Cup and Pulse a few times until the ingredients are blended together, but still slightly chunky.
Spoon the crab mixture out onto ½ inch thick cucumber rounds on nice looking platter, then add an olive slice to each. Fancy!!