2 English cucumber, sliced into 1 inch thick pieces
1 (12 ounce container) fresh crabmeat
1 avocado, diced
1 hard boiled egg, diced
½ cup frozen asparagus tips, thawed
2 tablespoons fresh chopped parsley
salt and fresh ground pepper
3 tablespoons Thousand Island Dressing
juice of ½ a lemon, zest and remain half reserved for Fresh and Crispy recipe
1 tablespoon hot sauce
Using a melon baller scoop out a the center of each cucumber slice to form a small bowl. Finely chop cucumber centers and place in a large bowl.
Combined all remaining ingredients into the large bowl and gently toss.
Spoon about a tablespoon of the crab mixture into each cucumber cup. Place on a platter and serve.