3 long cucumbers
1/2 cup low fat cottage cheese
3/4 cup crab meat, excess water removed or tinned tuna in spring water not oil!
1 tsp hot pepper sauce (tabasco)
1 tsp seeded mustard
salt and pepper to taste
1 tbs chopped spring onion
garnish with chili powder or paprika if desired
1. 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.
2. 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.
3. Experiment with different dips in the cucumber cups like hummus or a Greek yogurt spread.