CRAB MOUSSE IN CUCUMBERS

4 medium cucumbers (each about 8 inches long)
8 ounces flaked cooked crabmeat or flake-style imitation crabmeat*
1 (3 ounce) package cream cheese, cut up and softened
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon finely chopped shallots
2 teaspoons prepared horseradish
1/2 teaspoon cayenne pepper
3/4 teaspoon salt (optional)

Using a vegetable peeler, peel cucumbers, leaving some strips of skin. Cut into 3/4-inch slices. (Or halve 2 cucumbers lengthwise and slice 3/4 inch thick.) Using a melon baller, scoop out center of each slice to create a cup; set aside.

In a food processor combine remaining crabmeat, cream cheese, mayonnaise, mustard, shallots, horseradish, cayenne, and if desired, salt. Cover and process until smooth.

Spoon into a pastry bag fitted with a large star tip. Pipe cream cheese mixture into cucumber cups. If desired, garnish with reserved crabmeat.

Cover and chill for up to 2 hours before serving.

*If desired, set aside 2 tablespoons crabmeat for garnish.

Makes 40 appetizers
Source: Publix Holiday Entertaining - December 2003