1 long slender English cucumber Use one of the following: 1 cup fresh crab; tiny cooked shrimp; albacore tuna; smoked sturgeon; or smoked salmon 1 teaspoon lemon juice or to taste 1/2 teaspoon dried dill or 1-1/2 teaspoons fresh dill Gf mayonnaise as needed Dash of cayenne Salt and fresh ground white pepper
With a zester tool, using the stripper, remove the peel down the length of the cucumber at 1/2 inch intervals. Cut the cucumber into 1/2 inch thick circles. With the small end of a melon baller, scoop out most of the seeds leaving the bottom of the cup intact. Place it upside down on paper towels to drain.
Combine the crab, lemon juice and dill. Stir in enough mayonnaise to moisten and bind filling. Season to taste.
Just prior to serving: salt cucumber lightly and, using a fork, drop mounds of filling into each cup.