Cucumber Salad With Crab Meat (Printable)
Fresh cucumbers with sweet crab in a creamy lemon dressing
# What You'll Need:
→ Vegetables
01 - 2 medium cucumbers, thinly sliced
02 - 2 green onions, finely sliced
03 - 1 small avocado, diced (optional)
→ Seafood
04 - 7 oz fresh or canned crab meat, drained and picked over for shells
→ Dressing
05 - 2 tbsp mayonnaise
06 - 1 tbsp sour cream (or Greek yogurt)
07 - 1 tbsp fresh lemon juice
08 - 1 tsp Dijon mustard
09 - Salt and black pepper, to taste
→ Garnish
10 - 1 tbsp fresh dill, chopped
11 - Lemon wedges
# Directions:
01 - Slice cucumbers thinly and finely chop green onions. Place both in a large mixing bowl.
02 - Gently fold crab meat and diced avocado (if using) into the cucumber mixture, taking care not to break up the crab pieces.
03 - In a small bowl, whisk together mayonnaise, sour cream, fresh lemon juice, Dijon mustard, salt, and black pepper until completely smooth and well combined.
04 - Pour the dressing over the salad ingredients and toss gently to coat evenly without mashing the avocado or breaking the crab meat.
05 - Transfer to a serving dish, sprinkle with chopped fresh dill, and arrange lemon wedges on the side.
# Expert Tips:
01 -
- The contrast between cool crisp cucumbers and tender sweet crab creates something magical that feels elegant despite being ready in minutes
- This salad works as an impressive appetizer for guests or a satisfying light lunch when you want something special but not heavy
02 -
- Keep everything chilled until the moment you serve this salad because room temperature seafood loses that refreshing quality that makes it so special
- Be extremely gentle when tossing the salad with the dressing or you will end up with shredded crab instead of those lovely chunks
03 -
- Use a vegetable peeler to create cucumber ribbons instead of slices for an even more elegant presentation
- Pick through your crab meat over a dark plate so you can spot any shell fragments more easily