Crab Stuffed Cucumber Cups


  • 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 sauce
  • 1/8 tsp. cayenne pepper
  • 1 tsp. Dijon mustard
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 2 Tbsp. green onion, minced
  • Paprika for garnish


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. Leave the walls and a thick portion of the bottom intact.

In a medium bowl, combine sour cream and cream cheese with a fork until well combined. Add crab meat, hot sauce, cayenne pepper, mustard, salt, pepper and onion, stir until combined. Fill each of the cucumber cups with crab dip. Refrigerate until ready to serve. Garnish with paprika. Make sure to serve within 2 hours of making.

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