4 medium green peppers
4 cups sour cream
4 cans (7 1/2 oz each) crabmeat, drained and cartilage removed
2 tsp. garlic salt
1 tsp. grated lemon peel
4 large cucumbers
4 cans (8 1/2 oz each) water chestnuts, drained

Cut thin slices from stem ends of peppers. Remove seeds and membranes. Mix sour cream, crabmeat, garlic salt and lemon peel in blender on medium-high speed until smooth, about 45 seconds, stopping blender twice to scrape sides. Pour into green pepper shells.

Pare cucumbers; cut lengthwise into quarters. Remove seeds and cut cucumber quarters into spears. Insert wooden picks in water chestnuts. Serve cucumber spears and water chestnuts as dippers.

About 4 cups dip