- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 6 servings
Ingredients
2 English cucumbers, sliced into 1-inch thick pieces
1 avocado, diced
1 cup frozen asparagus tips, thawed
1 hard boiled egg, diced
1/2 lemon, zested and juiced
3 tablespoons Thousand Island Dressing
1 tablespoon hot sauce
2 tablespoons fresh chopped parsley leaves
1 (8-ounce container) fresh crabmeat
Salt and freshly ground black pepper
Directions
- Using a melon baller, scoop out the center of each cucumber slice to form a small bowl. Finely chop the cucumber centers and put them into a large bowl.
- Add all of the remaining ingredients and gently toss.
- Spoon about a tablespoon of the crab mixture into each cucumber cup. Arrange them on a platter and serve.
