Cucumber Salad With Crab Meat (Printable Version)

Crisp cucumbers and sweet crab meat tossed in a light, tangy dressing. Ready in 15 minutes.

# What You Need:

→ Vegetables

01 - 2 medium cucumbers, thinly sliced
02 - 2 green onions, finely sliced
03 - 1 small avocado, diced

→ Seafood

04 - 7 oz fresh or canned crab meat, drained and picked over for shells

→ Dressing

05 - 2 tablespoons mayonnaise
06 - 1 tablespoon sour cream
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon Dijon mustard
09 - Salt and black pepper, to taste

→ Garnish

10 - 1 tablespoon fresh dill, chopped
11 - Lemon wedges

# How to Make It:

01 - Slice cucumbers and green onions; transfer to a large mixing bowl.
02 - Gently fold in crab meat and diced avocado until evenly distributed.
03 - Whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, salt, and pepper in a small bowl until smooth and emulsified.
04 - Pour dressing over salad ingredients and toss gently to coat evenly without crushing the crab.
05 - Transfer to serving dish, sprinkle with chopped dill, and accompany with lemon wedges.

# Expert Tips:

01 -
  • It comes together in fifteen minutes flat but tastes like something from a seaside restaurant
  • The creamy tangy dressing balances the sweet crab without overwhelming those delicate cucumber crunch moments
02 -
  • Cold ingredients make all the difference here so give your cucumbers at least 30 minutes in the fridge before you start slicing
  • The salad is best served immediately but if you need to make it ahead wait to add the dressing until right before serving
03 -
  • Pat your crab meat gently with paper towels before adding to remove excess moisture that can water down your dressing
  • Taste your cucumbers first some are more bitter than others and may need a pinch of sugar to balance everything

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