CUCUMBER CUPS STUFFEND WITH SPICY CRAB OR TUNA

• 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 or tuna, excess water removed
  
• 1 teaspoon hot pepper sauce (Tabasco)
  
• 1 teaspoon brown mustard
  
• salt and pepper to taste
  
• 1 tablespoon 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.

Note:
Experiment with different dips in the cucumber cups like hummus or a Greek yogurt spread.

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