Wash the cucumbers and rub dry. Then cut them into 4 cm wide pieces. Then hollow out the cucumber with a teaspoon - so that a cucumber bottom remains.
Mix the Philadelphia cheese with the sour cream. Count the pieces of cucumber that you have cut and put the same amount of shrimp aside. Stir the remaining crabs into the salmon cream.
Then fill the hollowed out cucumbers with the cream, place a crab on each and garnish with a stalk of thyme.
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