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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.
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In mixing bowl, combine the crab, mayonnaise, sour cream, green onions, chives, dill and seasoning blend.
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Pat cucumber cups dry with paper towels. Spoon crab mixture among the cups.