Crab-Stuffed Cucumbers

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

Ingredients

• 3 long 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)

Directions

1. 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.
2. 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.
3. Enjoy!