1 c. sour cream
2 cans flaked crabmeat (drained & cartilage removed)
1/4 tsp. grated lemon peel
2 large seedless cucumbers
1/2 tsp. garlic salt

Place sour cream, crabmeat, garlic salt and lemon peel in blender. Blend on medium/high for about 45 seconds, stopping to scrape sides, until smooth. Pour mixture into a serving bowl, cover and refrigerate at least 1 hour.

Peel cucumbers, if desired, and cut lengthwise into fourths. Cut into spears about 2-3 inches in length. Serve the dip with the cucumber spears rather than crackers for dipping.