Crab-Stuffed Cucumbers

Crab-Stuffed Cucumbers

Serves 4
Per serving 3 green, 1 healthy fat, 1 condiment, and ½ leanest

INGREDIENTS
6 cups cucumbers
1/4 cup sour cream use reduced fat
1/4 cup light cream cheese, softened
16 oz jumbo lump crab meat, excess water removed
1 tsp hot pepper sauce (Tabasco or tapito)
1 tsp brown mustard
¼ tsp each- salt and pepper
1 tbs minced green onion
½ tsp chili powder or paprika for garnish (optional)

INSTRUCTIONS
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.
Enjoy!