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Cucumber Cups Stuffed with Spicy Crab


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Rate this recipe 4.4/5 (17 Votes)


  • 3 long cucumbers
  • 1/4 cup sour cream
  • 1/4 cup cream cheese, softened
  • 3/4 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


Adapted from


Step 1

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.


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