Cucumber Crab Salad
This fresh and light Cucumber Crab Salad combines juicy cucumbers with succulent crab meat and is drizzled with a creamy lemon-dill dressing, making it a perfect dish for any occasion.
Ingredients
Main Ingredients
- 2 cups cucumbers, diced Wash and dice into bite-sized pieces.
- 1 cup crab meat, shredded Drain any excess liquid.
- ΒΌ cup mayonnaise Can substitute with Greek yogurt.
- 1 tablespoon lemon juice Freshly squeezed for better flavor.
- 1 tablespoon fresh dill, chopped Dried dill can also be used.
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- Wash the cucumbers under running water to ensure they're clean. Dice them into bite-sized pieces.
- Drain any excess liquid from the crab meat to avoid a watery salad.
Mixing
- In a large bowl, combine the diced cucumbers and shredded crab meat. Mix gently to avoid breaking apart the crab meat too much.
- In a separate bowl, whisk together the mayonnaise, lemon juice, chopped dill, and a pinch of salt and pepper.
Combine
- Pour the dressing over the cucumber and crab mixture. Stir gently to ensure every piece is coated, but avoid mashing.
Chill
- Cover the bowl and refrigerate for at least 30 minutes to meld the flavors.
Serve
- Stir gently before serving, and present in individual bowls or on a platter. Garnish with extra dill or lemon wedges.
Notes
To avoid watery salad, drain crab meat well. Skip the chilling time at your own peril; it enhances flavor integration. You may add a teaspoon of horseradish to the dressing for a unique kick.