Cucumber Salad With Crab Meat (Print version)

Crisp cucumbers and sweet crab meat in light tangy 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

# Method:

01 - Slice cucumbers and green onions; add to a large mixing bowl.
02 - Gently fold in crab meat and diced avocado if using.
03 - Whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, salt, and pepper in a small bowl 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 on the side.

# Expert advice:

01 -
  • The crisp crunch of cucumbers against sweet tender crab creates this incredible texture contrast that keeps every bite interesting
  • It comes together in literally fifteen minutes but looks like something from a restaurant menu
02 -
  • Serve this completely chilled because warm cucumber and crab is nobody idea of a good time
  • The salad needs to sit for about ten minutes after tossing so the flavors can actually introduce themselves to each other
03 -
  • Use paper towels to gently pat the crab meat dry before adding it to prevent your salad from becoming watery
  • If you are using canned crab, rinse it briefly and really pick through it thoroughly for any shell fragments

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