Surimi Cucumber Cups

I made these for Christmas lunch, having found the recipe here - I did some changes from the recipe though - namely, no cream cheese (because I forgot to buy it!), extra sour cream, a lot more crab meat (surimi), dijonnaise mustard instead of brown mustard, and no tabasco. They were pretty tasty, too, I must say!

Ingredients:
3 long cucumbers
¼ cup sour cream
¼ cup cream cheese, softened
3/4 cup crab meat, excess water removed
1 tsp hot pepper sauce (Tabasco or tapito)
½ tsp salt
½ tsp black pepper
1 tsp brown mustard
1 tbs minced green onion

Method:
1. Remove the peel from the cucumbers using a vegetable peeler.
2. Cut the cucumber into 2 inch slices.
3. Using a small melon baller, scoop out most of the inside. You want to leave the walls and a thick portion of the bottom intact.
4. In a bowl, combine the sour cream and the cream cheese with a fork until well combined.
5. Add the remaining ingredients and stir until combined.
6. Fill each of the cucumber cups with the crab dip.
7. Refrigerate until ready to serve. Serve within 2 hours of making.