Crab Louis Cucumber Cups

I saw this just recently in Cuisine at Home magazine. Two of my favorite flavors in the world, crab salad and cucumbers! Very tasty and very pretty, and a real company pleaser. I hid 3 away on a lovely dish while I charged up my camera battery, but someone found them. :( Be sure to use the English cucumbers because of their seedless, uniform shape and tender skin. These would also be very good with shrimp. I made them up about 1 hour ahead, tented them with toothpicks and plastic in the fridge, then served them on lettuce leaves. YUM!

• Ready In: 30 mins
• Serves: 12-18
• Yields: 24-36 appetizers

Ingredients

• 2 -3  English cucumbers
• 1⁄4 cup mayonnaise
• 1⁄4 cup cream cheese, softened
• 2  tablespoons ketchup
• 2  teaspoons  chili-garlic sauce
• 1  teaspoon Worcestershire sauce
• 12  ounces  crabmeat
• 1⁄2 cup yellow bell pepper, finely diced
• 1⁄4 cup fresh chives, chopped
• 2  teaspoons lemon zest, minced
•  salt and pepper, to taste
•  grape tomatoes, slices (for garnish)
•  fine strips lemon zest (for garnish)

Directions

1. Peel cucumbers lengthwise to create alternate stripes.
2. Trim ends, then cut crosswise into 3/4" pieces.
3. With melon baller, scoop flesh from centers to form a cups.
4. Combine mayonnaise, cream cheese, ketchup, chili garlic sauce, and Worcestershire in a bowl.
5. Fold in crab, bell pepper, chives, and 2 teaspoons minced lemon zest; season with salt and pepper.
6. Fill cups to slightly overflowing with crab mixture.
7. Garnish each with a tomato slice and a few strands of lemon zest.