13 long cucumbers
1/4 cup light sour cream
1/4 cup fat-free cream cheese, softened
3/4 cup crab meat, excess water removed
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. brown mustard
1 Tbsp green onion, minced
Paprika, if desired
Peel your cucumbers and cut into 2 inch slices. Using a melon baller or small spoon, scoop out 3/4ths of the inside, being careful not to scoop through the bottom. You want to leave the walls and a thick portion of the bottom intact.
In a medium bowl, mix together sour cream and cream cheese until well combined. Add in remaining ingredients and stir until just combined. Fill each cucumber cup with the crab mixture and refrigerate until ready to serve. Feel free to sprinkle a bit of paprika on each cucumber cup for garnish. Enjoy!