1 seedless english cucumbers
1 can crab meat (6 oz / 170 g)
30 ml sour cream 2 tbsp
30 ml green onions, chopped 2 tbsp
salt & pepper to taste
Run tines of fork lengthwise along cucumber to make decorative edge on slices. Cut cucumbers into slices 1/4 inch (5 mm) thick.
Drain crab meat thoroughly. Mix with sour cream, chives, salt and pepper. Place small spoonful of crab mixture on each cucumber slice. Cover and refrigerate for up to 4 hours.
Serves 6