Cucumber Cups Stuffed with Spicy Crab

Remove the peel from the cucumbers using a vegetable peeler. Cut the cucumber into 2 inch rounds/slices. Using a small melon baller, scoop out most of the inside seed part of the rounds. Note: You want to leave the walls and a thick portion of the bottom intact.

In a bowl, combine the sour cream and the cream cheese (softened) with a fork until well combined. Add the remaining ingredients and stir until combined.

Fill each of the cucumber cups with the crab dip. Refrigerate until ready to serve. Serve within 2 hours of making.