Roasted Red Pepper Cucumber Cups
This makes a great treat for the kids, and they will really enjoy helping make the cucumber cups! If crabmeat is not to their liking, use ½ stalk chopped celery instead.
To roast a red pepper: Cut the red pepper in half and remove the seeds. Flatten the two pieces of red pepper and place on a tray. Put the tray under the broiler and blacken the skin. Let cool and peel off the skin. Use as directed in the recipe.
To drain the yogurt: Place a tea towel over a bowl and secure with an elastic. Put 1½ cups full-fat yogurt on top of the tea towel. Allow the yogurt to drain at room temperature for at least 2 hours to thicken the yogurt. The longer it sits, the thicker the yogurt will get and can be as thick soft cream cheese.
Prep time: 
Total time: 
  • 1 Red Sun Farms cucumber
  • 1½ cups full-fat yogurt, drained (will make 1 – 1¼ cups when drained)
  • 3 Tbsp. white onion, finely chopped
  • 1 roasted red pepper, seeds removed, drained and chopped
  • ½ can crabmeat, drained and chopped
  • ⅛ tsp. cayenne powder (optional)
  • 2 tsp. maple syrup
  • 2 Tbsp. dill, chopped
  • 1 Tbsp. lemon juice
  • Sea salt and pepper
  • Paprika for garnish (optional)
  1. Cut the cucumber into 1½ inch pieces. Scoop out the center with a melon baller, making sure to leave the bottom intact to create a cucumber shot glass. Set aside.
  2. Place the drained yogurt, onions, roasted red pepper, crab meat, cayenne, maple syrup, dill and lemon juice in a bowl. Mix well. Season with sea salt and pepper to taste.
  3. Scoop or pipe yogurt mixture in the cucumber shot glasses and sprinkle with paprika, if desired. Serve.