Cucumber Salad With Crab Meat (Print Version)

Crisp cucumbers meet sweet crab in a light, tangy cream dressing. Ready in 15 minutes.

# What You’ll 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 or Greek yogurt
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 for serving

# Steps:

01 - Slice cucumbers and green onions; place in a large mixing bowl.
02 - Gently fold crab meat and diced avocado into the vegetables.
03 - Whisk 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 fresh dill, and accompany with lemon wedges.

# Expert Tips:

01 -
  • The crunch of cucumber against sweet crab is pure summer magic
  • Ready in fifteen minutes flat, leaving you more time for sunshine
02 -
  • Crab shells are the dinner guest nobody invited—pick through meat twice
  • The dressing tastes better after five minutes of mingling with the other ingredients
03 -
  • Use a paper towel to gently pat cucumbers dry if they seem watery
  • Fresh crab is sublime but high quality canned works beautifully here

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