Crab Mousse in Cucumbers

• 12 lb cooked crab meat, flaked (can sub imitation crab meat)
• 1 (3 ounce) package cream cheese, cut up and softened
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon shallot, minced
• 2 teaspoons prepared horseradish
• 12 teaspoon ground cayenne pepper
• 14 teaspoon salt (optional)
• 4 medium cucumbers (each approx. 8 inches long or use English cucumber)

1. Remove 2 tablespoons crab meat for garnish, if desired.
2. Place the remaining crab, cream cheese, mayonnaise, mustard, shallots, horseradish, cayenne pepper and salt (if using salt) in a food processor bowl; cover and process until smooth, scraping sides of bowl.
3. Spoon mixture into a pastry bag fitted with a large star tip.
4. Using a zester or vegetable peeler, peel the cucumbers, leaving some strips of skin.
5. Cut into 3/4 inch thick slices (or halve 2 cucumbers lengthwise and slice 3/4 inch thick).
6. With a melon baller, scoop out the center of each slice to create a cup.
7. Pipe mousse into cucumber cups.
8. Garnish each with reserved crab meat, if desired.
9. Cover and chill up to 2 hours before serving.

crab meat, cream cheese, mayonnaise, mustard, shallot, horseradish, ground cayenne pepper, salt, cucumbers

Taken from www.food.com/recipe/crab-mousse-in-cucumbers-491015 (may not work)