1/4 cup sour cream
1/4 cup cream cheese, softened
3/4 cup crab meat, excess water removed
1 tsp hot pepper sauce
1 tsp brown mustard
Salt and pepper to taste
1 tbs minced green onion
Garnish with chili powder or paprika if desired
Remove the peel from the cucumbers using a vegetable peeler. Cut the cucumber into 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 the 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 in the cucumber cups like hummus or a Greek yogurt spread.