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8 oz. Phillips Crab Meat, excess liquid removed
3 long cucumbers
1/4 c. sour cream
1/4 c. cream cheese, softened
1 tsp. hot pepper sauce
1 tsp. sea salt
1/2 tsp. black pepper
1 tsp. brown mustard
1 Tbsp. green onion, minced

Please click through for info on safe handling of crab meat.

Cooking Instructions
  • 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 (except crab meat) and stir until combined. Gently add the crab meat at the end, being careful not to break up any lumps.
  • Fill each of the cucumber cups with the crab dip.
  • Refrigerate until ready to serve. Serve within 2 hours of making.
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