Healthy and Fresh Recipes
Taking an appetizer to a dinner party or picnic this weekend?
If so, here's a great recipe to try
that travels well too. Cucumber Cups
Stuffed with Spicy Crab courtesy of DomesticFits.com
INGREDIENTS
3 long cucumbers
1/4 cup sour cream (use reduced fat for lower-cal version)
1/4 cup cream cheese, softened (use reduced fat for lower-cal version)
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
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.
Experiment with different dips in the cucumber cups like hummus or a Greek
yogurt spread. Enjoy!
Larry Kenneth Griggs shared 'Witchin'
In the Kitchen's photo.