Ingredients
1/2 cup shredded crabmeat
1/4 cup chopped green onion
3 tablespoons light sour cream
3 tablespoons chopped cilantro
2 tablespoons finely chopped red bell pepper
1 tablespoon finely chopped pink pickled ginger slices
1 English hothouse cucumber, cut into 3/4-inch-thick slices
Fresh cilantro sprigs
Preparation
Combine first 7 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared up to 6 hours ahead. Cover and refrigerate.) Using small melon baller, scoop out centers of cucumber leaving bottom shell intact. Fill centers and slightly mound crab mixture atop cucumber. Garnish each with cilantro sprig. Transfer to platter and serve.
