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A fun, healthy, delicious appetizer, featuring crab and cucumber with a kick of heat.
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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!