CUCUMBER CUPS STUFFED WITH SPICY CRAB
Steps:
- Remove the peel from the cucumbers using a vegetable peeler. Cut the cucumber in 2 inch slices. Using a small melon baller, scoop out most of the inside. You want to leave the walls and a thick portion of the bottom intact. In a bowl, combine the sour cream and cream cheese 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. Experiment with different dips like hummus or a greek yogurt spread.
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