**found in InStyle Magazine June 2010
Serves 10-12 served in shot glasses
1 English cucumber, about 3/4 of skin peeled (lengthwise to create stripes), and chopped into large chunks.
1 1/2 cups full-fat plain greek yogurt
1/2 cup sour cream
1 shallot, very finely chopped
1/4 cup extra virgin olive oil
Fresh dill fronds
3/4 tsp kosher salt
White pepper, preferably freshly ground
6 oz. crabmeat, broken up
Lemon olive oil for drizzling (optional)
Chill 12 shot glasses. Meanwhile, in a food processor bowl or in a blender, combine cucumber, yogurt, sour cream, shallot, oil, 1 dill frond, salt, and plenty of pepper to taste. Pulse, scraping down sides with a rubber spatula, until completely smooth. Cover and refrigerate until ready to serve. Pour into chilled shot glasses, and place a spoonful of crabmeat in center. Garnish with remaining dill and, if desired, a drizzle of lemon olive oil. Serve on a groovy tray.