Crab-Dill Stuffed Cucumber Cups

Crab-Dill Stuffed Cucumber Cups


32 appetizers


  • 2 seedless cucumbers, 14 to 16 inch
  • 1 can Miller's Select Jumbo Lump Crab, 6 1/2 ounce
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 1/4 cup sliced green onions
  • 2 tablespoons chives
  • 1 tablespoon minced fresh dill
  • 2 teaspoons Urban Accents™ Fisherman's Wharf Seasoning


  1. Cut the cucumbers crosswise into sixteen 3/4-inch pieces. Using a melon baller, scoop out the centers, forming 1/4-inch thick cups. Sprinkle the cucumber cups with salt and let them drain, inverted, on paper towels for 10 minutes.
  2. In mixing bowl, combine the crab, mayonnaise, sour cream, green onions, chives, dill and seasoning blend.
  3. Pat cucumber cups dry with paper towels. Spoon crab mixture among the cups.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.