Cucumber Salad With Crab Meat (Printable)
Crisp cucumbers meet sweet crab in a light, tangy dressing. Ready in 15 minutes, this elegant dish is perfect for summer entertaining or light lunches.
# 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
# How-to Steps:
01 - Slice cucumbers into thin rounds and finely chop green onions. Place in a large mixing bowl. Dice avocado if using and add to the bowl.
02 - Gently fold crab meat into the vegetables, taking care not to break up the lumps too much.
03 - In a small bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, salt, and pepper until smooth and well combined.
04 - Pour dressing over the salad ingredients. Toss gently with a spatula or large spoon until all ingredients are evenly coated.
05 - Transfer salad to a serving dish. Sprinkle with chopped fresh dill and arrange lemon wedges on the side. Serve immediately or refrigerate until ready to serve.
# Expert Pointers:
01 -
- It comes together in fifteen minutes flat but tastes like something from a seaside bistro
- The cool crunch against tender crab feels like summer on a fork every single time
02 -
- Overmixing will turn your beautiful lump crab into shreds, so fold everything together with the lightest touch possible
- This salad tastes infinitely better after chilling for at least thirty minutes, giving the flavors time to really get acquainted
03 -
- Pick through your crab meat thoroughly even if the package says it is ready to use
- Toast a handful of breadcrumbs with olive oil and sprinkle over the top for added texture