Cucumber Cups Stuffed With Spicy Crab

3 large English cucumbers (the kind wrapped in plastic)

12 ounces crab meat, well drained

¼ cup sour cream (you can use light, but I wouldn't recommend nonfat)

8 ounces (1 block) of cream cheese, softened

3 tablespoons Sriracha or to taste

¼ teaspoon freshly ground black pepper

1 to 2 green onions chopped for garnish

Paprika for garnish

Remove plastic from cucumbers and wash well. Using a vegetable peeler, remove most of the green skin on the cucumbers. Cut the cucumbers in about 1- to 1½-inch slices. Use a small melon baller to remove most of the pulp from each cucumber cup. Be careful not to go all the way down to the bottom. Leave a little bit of cucumber on the bottom so the filling doesn't leak out. Blot the cucumbers cups dry with a paper towel and arrange on a serving platter. Mix together the crab, sour cream, cream cheese, sriracha and black pepper. Fill each cup with the cream cheese mixture.

Crystal Maleski