Crab Stuffed Cucumber Cups with Old Bay Seasoning
Housewives of Frederick County
A delicious, healthy, low carb way to use up any leftover crab meat.
Prep Time 20 minutes mins
Total Time 20 minutes mins
Course Appetizer, hors d'oeuvre, Snack
Cuisine American
- 2 Cucumbers, Large
- 5 ounces Crab Meat
- 1 tsp Hot Pepper Sauce, We used Cholula Hot Sauce
- 1 tsp Mustard
- 1 tbsp Mayonnaise
- 1 tbsp Sour Cream
- 1 tsp Lemon Juice
- 1 stalk Celery, finely diced
- 1 Spring Onion, finely diced
- Salt & Pepper, to taste
- Old Bay Seasoning, to taste
- Celery Leaves, for garnish
Combine all ingredients (except cucumber) into a large bowl and mix well.
Use a good peeler to peel cucumbers in a striped pattern.
Cut the ends off of each cucumber and slice into 1 1/2" to 2" slices.
Use a melon baller to scoop each cucumber slice into a 'cup' without creating a hole in the bottom of the slice.
Arrange cucumber slices on a serving tray.
Fill each cup with crab meat mixture.
Sprinkle Old Bay Seasoning, salt and pepper over top of each crab stuffed cucumber cup.
Add a slice of spring onion and a celery leaf on top of each cucumber cup.
Enjoy!
Keyword crab appetizer, crab appetizer recipe, crab meat recipe, crab stuffed, crab stuffed cucumber cups, cucumber cups, leftover crab, low carb, no starch