Cucumber Salad With Crab Meat (Printable Version)

Crisp cucumbers and sweet crab meat tossed in a light, creamy 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 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 and green onions, then add to a large mixing bowl.
02 - Gently fold in crab meat and diced avocado, if using.
03 - In a small bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, salt, and pepper until smooth.
04 - Pour dressing over salad ingredients and toss gently to coat evenly.
05 - Transfer to serving dish, sprinkle with chopped dill, and serve with lemon wedges.

# Helpful Tips:

01 -
  • The contrast between crisp cucumbers and tender crab makes every bite interesting
  • It comes together in fifteen minutes flat but looks impressive enough for guests
  • The creamy dressing is just tangy enough to keep things refreshing
02 -
  • Pick through the crab meat carefully even if it says shell free, there is always one hiding
  • Let the salad sit for ten minutes before serving so the flavors can get acquainted
  • The cucumber will release water as it sits, so dress it right before serving if you want it crisp
03 -
  • English cucumbers do not need peeling, leaving the skin on adds nice color and texture
  • Fresh dill matters here, dried dill will make the whole thing taste dusty

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