1 English cucumber, ¾ peel removed and cut into large chunks
1 ½ cups plain Greek yogurt
½ cup sour cream
1 shallot, grated or minced
¼ cup extra-virgin olive oil
2 tablespoons fresh dill leaves
¾ teaspoon coarse salt
Freshly ground white pepper
6 ounces lump crabmeat, broken up
Recipe from Donatella Cooks, by Donatella Arpaia, Rodale Books, 2010