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Recipe
Cucumber Cups Stuffed with Spicy Crab
by Jackie Dodd on July 20, 2011 in Appetizers, Vegetable
Recipe Description
A fun, healthy, delicious appetizer, featuring crab and cucumber with a kick of heat.
Preparation Instructions
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.
Ingredients
- 3 whole Long Cucumbers
- ¼ cups Sour Cream
- ¼ cups Cream Cheese
- ¾ cups Canned Crab Meat, Excess Water Removed
- 1 teaspoon Hot Pepper Sauce
- ½ teaspoons Salt
- ½ teaspoons Black Pepper
- 1 teaspoon Brown Mustard
- 1 Tablespoon Green Onion, Minced
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Comments
jenndk on 7.27.2011
These look great, I am going to make them for a family get together tomorrow night. Would it be okay if I make the crab filling tonight and then put it into the cucumber slices tomorrow? I noticed it said to serve within 2 hours of making, but I thought that might be for after you actually top the cucumbers?
Jackie Dodd on 8.11.2011
I didn’t see this until just now! Sorry I didn’t get back to you in time, but I’m so glad you liked them =)
anonabon on 5.10.2013
Was wondering what kind of cucumbers you used. I noticed that most call for English, but I only have the regular one’s; not sure of the name.
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