Crab Sandy

• 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

1. Using a melon baller, scoop out the center of each cucumber slice to form a small bowl.
2. Finely chop the cucumber centers and put them into a large bowl.
3. Add all of the remaining ingredients and gently toss.
4. Spoon about a tablespoon of the crab mixture into each cucumber cup.
5. Arrange them on a platter and serve.

cucumbers, avocado, egg, lemon, hot sauce, parsley, fresh crabmeat, salt

Taken from www.foodnetwork.com/recipes/sandra-lee/crab-sandy-recipe.html (may not work)