3 long cucumbers
1/4 cup sour cream
1/4 cup cream cheese, softened
3/4 cup crab meat, excess water removed
1 tsp hot pepper sauce (Tabasco or tapito)
1 tsp brown mustard
Salt and pepper to taste
1 tbs minced green onion
Garnish with chili powder or paprika if desired
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.
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.
I would love to create this type of set up on the beach with my husband.
A little tent area two beach chairs with an umbrella outside the tent…
Arrive and set up. Enjoy a lovely picnic brunch and the ocean breeze. Spend the day romping in the surf and sand – snacking on fresh fruits and drinking chilled beverages – lounging under the tent canopy or people watching while sunning in the chairs. Chatting, reading, listening to music … all while the day winds down. The charcoal grill is lit, dinner comes together – as the sun begins to set – dessert and champagne are enjoyed – the sun disappears and the moon rises (spectacular as a full moon). Pack up to head home at leisure.
What a lovely way to enjoy a beautiful day – a picnic.
My friend Lindsay, her daughter Skye, and myself went to the park to enjoy a picnic.
There was a nice breeze, a few clouds, a shady tree, a jungle gym, lunch, bubbles, smiles, and laughs.