Recipe by The Range Rover
This is something I like to make. I have to use the immitation crab for my wife is allergic to crab meat and all other shellfish; it does not change the taste though.
Top Review by Caroline Cooks
EXCELLENT, RR!! I totally forgot to slice the tomatoes, but will next time. Loved the sour cream and herbs combo with the cukes and crab. Made for the Chive event in the French Forum.
- 8 ounces crabmeat, canned or frozen,drained and picked over (can use immitation crab in a pinch)
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- 1 tablespoon snipped fresh chives
- salt and pepper
- 3⁄4 cup sour cream
- 1 cucumber, cubed
- 4 tomatoes, made into cups