Crab Salad in Cucumber Cups

I have used these as canapes for a few summer catering gigs in the past year and their always a hit.  There's quite a few ingredients but, the end result is a delicious and fresh hors d'oeuvre. 

Ingredients

3 T. butter
1 C. red onion (micro diced or brunoise)
1 C. celery (brunoise)
1 C red, yellow, or orange bell pepper (brunoise)
1 T. garlic (minced)
1 T. capers  (chopped)
1/4 C. chives (chopped)
1/4 t. sriracha or some other hot sauce
1/2 t. Worcestershire
1 1/2 t. Old Bay
1/2 lb. crab meat
1/4 C. real mayonnaise
2 t. dijon
salt and pepper to taste
chopped parsley for garnish (opt)
30-40 cucumber cups (process follows)

Utensils
Saute pan
Mixing bowl

Process
1. Melt butter in pan
2. Sweat the onion and garlic and let cool
3. Add remaining ingredients, stir together but don't over mix leaving most of the crab still intact for texture.
4. scoop the mixture into the cups and garnish with chopped parsley, chives, or even some extra brunoise.  Keep mixture cold until serving.




Cucumber cups ( use baby cucumbers or English cucumbers - as thin as you can get)
1. With a vegetable peeler, peel 3 opposing strips down the cucumber
2. Cut the cucumber into ~1" coins discarding the ends
3. Core each coin with a melon baller leaving the bottom still intact.