1 large, fresh long cucumber
1 cup lump (cooked) crabmeat
8 cherry tomatoes, cut in half
1 stalk celery, cut into 1/4" pieces
5 leaves of purple or Thai basil
2 sprigs of fresh, curly parsley
1 tsp olive oil
Fresh-squeezed lemon juice to taste
(Pink) sea salt to taste
Fresh-ground (pink) peppercorns to taste
Cut cucumber in half lengthwise.
Carefully scoop seeds and soft part of cucumber flesh and set aside, leaving approx 1/4 inch walls (with skin on) in place. Place pulp from 1/2 cucumber in medium mixing bowl.
Add all other ingredients and mix carefully into cucumber boats, heaping atop.
(For a refreshing accompaniment, put pulp from 2nd half cucumber into pitcher of water with remainder of lemon.)