To make an easy cucumber appetizer, mix 8 ounces of softened cream cheese with 1/4 cup of minced fresh herbs, 3/4 teaspoon of onion powder and 1/2 teaspoon of garlic powder. Add 1 minced scallion, and spread the mixture on top of 1/4-inch thick cucumber slices.
To make cucumber feta rolls, thinly slice two cucumbers lengthwise, and arrange the slices on a paper towel to drain. Combine 6 ounces of feta cheese with 3 tablespoons of Greek yogurt, 2 1/2 tablespoons of diced sun-dried tomatoes and 8 pitted and chopped Kalamata olives in a mixing bowl. Stir in 1 tablespoon of chopped oregano, 2 teaspoons of lemon juice and freshly ground black pepper to taste.
Alternatively, make cucumber cups filled with crab salad by slicing 3 long cucumbers into 2-inch slices. Hollow each slice out, using a melon baller or a metal measuring spoon to make a cup without breaking through the sides or the bottom. To make the filling, combine 1/4 cup softened cream cheese with 1/4 cup of sour cream, stirring until the mixture is smooth. Add 1 teaspoon of hot pepper sauce, 1 teaspoon of salt, 1 teaspoon of brown mustard and 1 tablespoon of minced scallion to the cream cheese mixture.
Fold 8 ounces of crab meat into the mixture. Fill the cucumber cups with the crab filling, and refrigerate the cucumbers until serving them. For best results, serve the cucumbers within two hours.