Source: dLife

Cucumbers filled with crabmeat, bell peppers, and scallions.

Servings

0.75 cup dungeoness crab meat , cooked, flaked (or 6 oz can crab meat, drained)
2 tbsp chopped red bell peppers , finely chopped
2 tbsp chopped scallions , finely chopped
3 tbsp light mayonnaise (or nonfat)
0.25 tsp dried dill weed
1 pinch white pepper
2 medium cucumber

1 Toss the crab meat, pepper, and scallions to mix in a small bowl. Stir in the mayonnaise, dill, and white pepper.
2 Cover the mixture and refrigerate for at least 1 hour until well chilled.
3 Peel the cucumbers and cut them into 3/4 inch thick slices.
4 Use a melon baller or small spoon to scoop out the seeds, leaving about 1/4 inch covering the bottom of the slice.
5 Fill each cucumber hollow with a tablespoon of the crab mixture.
6 Serve immediately.