pat's Recipe

Crabmeat in Cucumber Cups

Category: appetizers served cold

For the cucumbers cups:
4 seedless cucumbers
Slice each seedless cucumber into 1" thick slices and scoop out the center w/ a melon baller, making sure not to go thru to the bottom.
Turn upside down and drain on paper towels so all the moisture comes out.

Crabmeat Salad:

1 lb. fresh jumbo lump crabmeat (found refrigerated in the seafood section)
2 ribs celery, chopped fine
2 green onions, chopped
fresh dill
2 tbsp mayo
1 tbsp fresh lemon juice
salt & pepper

Scoop some crabmeat salad into the cucumber cups and garnish with fresh dill. Can be prepared one hour ahead.

Serves 16 as an appetizer dish.