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Ingredients

How to make it

  • Remove the peel from the cucumbers using a vegetable peeler. Cut the cucumber into 2 inch rounds/slices. Using a small melon baller, scoop out most of the inside seed part of the rounds. Note: You want to leave the wall and a thick portion of the bottom intact.
  • In a bowl, combine the sour cream and the cream cheese (softened) with a fork until well combined. Add the remaining ingredients and stir until 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 two hours of making.

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