1/2 cup (generous) shredded crabmeat (about 2 ounces)
1/4 cup chopped green onion (white and green parts)
3 tablespoons light sour cream
3 tablespoons chopped fresh cilantro
2 tablespoons finely chopped red bell pepper
1 tablespoon finely chopped pink pickled ginger slices*
1/2 teaspoon minced jalapeño chili with seeds
1 English hothouse cucumber, cut into 3/4-inch-thick slices
Fresh cilantro sprigs

*Pink pickled ginger slices are available at Asian markets and also at some specialty foods stores.

Combine first 7 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared up to 6 hours ahead. Cover and refrigerate.)

Using small melon baller, scoop out centers of cucumber leaving bottom shell intact. Fill centers and slightly mound crab mixture atop cucumber. Garnish each with cilantro sprig. Transfer to platter and serve.

Per serving: calories, 10; fat, 0 mg; sodium, 13 mg; cholesterol, 4 mg