Cucumber Cups

Cucumber Cups

Photo by Robert H.

  • Prep Time


  • Total Time


  • Servings



  • 3

    long cucumbers

  • ¼

    cup sour cream (use reduced fat for lower-cal version)

  • ¼

    cup cream cheese, softened (use reduced fat for lower-cal version)

  • ¾

    cup crab meat, excess water removed

  • 1

    tsp hot pepper sauce (Tabasco or tapito)

  • 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.


Facebook Conversations