1/2 cup chopped green onions (white and pale green parts only)
1/4 cup chopped fresh dill
1 clove garlic, peeled and minced
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper
6 ounces shelled cooked crab
How to Make It
In a blender or food processor, in batches if necessary, whirl cucumbers, yogurt, sour cream, green onions, dill, garlic, olive oil, lemon juice, and mustard until smooth. Add salt and pepper to taste. Transfer to a bowl, cover, and chill until cold, at least 2 hours and up to 6 hours.
Ladle chilled soup evenly into bowls. Top each serving with about 1/4 cup crab.