Cucumber Cups Filled With Crab Appetizer - cooking recipe

Ingredients

English cucumber, unpeeled
fresh herb (to garnish)
1/4 cup fresh crab
1 teaspoon fresh lime zest
1 teaspoon fresh lime juice
1 tablespoon green onion, sliced fine
1/4 cup celery, diced fine
1 tablespoon olive oil
kosher salt
cracked black pepper

Preparation

Mix all the ingredients together, taste for seasoning; set aside. This can be covered and refrigerated for 1 day.
Cut the unpeeled cucumber into 1-1/2\" thick slices; with the cucumber slice still laying on it's side, make a diagonal cut, now you have two diagonal cut pieces of cucumber.
Use a melon baller to make a small round hole in the center of the cucumber where the seeds are to make a cup; do not cut completely through to the other side.
Lightly salt each cucumber cup; place on a paper towel to drain. They can be refrigerated at this point and finished later.
When ready to serve remove the cucumber cups from the refrigerator and place a small amount of the crab mixture in the center of each round hole in the cucumber and serve; garnish with fresh herbs.