Zesty Crab Salad in Cucumber Boats

In medium bowl, combine mayonnaise, sour cream, garlic, cayenne pepper and salt; mix well.
Zest lime to measure 1 tsp (5 mL) zest. Juice lime to measure 1 tsp (5 mL) juice. Add crabmeat, carrot, lime zest and juice to mayonnaise mixture; mix well.
Cut cucumber in half lengthwise using Forged Knife - Utility; scoop out seeds. Spoon crab mixture evenly into cucumber halves. Cut cucumber diagonally into 1-inch-thick (2.5-cm) pieces, discarding ends. Garnish with fresh cilantro sprigs, if desired. Serve immediately.

Ingredient :

1/4 cup (50 mL) mayonnaise
1/4 cup (50 mL) sour cream
1 garlic clove, pressed
1/8 tsp (.5 mL) ground cayenne pepper
1/8 tsp (.5 mL) salt
1 lime
1 pkg (8 oz/250 g) imitation crabmeat, finely chopped
1/4 cup (50 mL) grated carrot
1 large English cucumber, scored
Fresh cilantro sprigs (optional)