Cucumber Salad With Crab Meat (Printable)

Crisp cucumbers paired with sweet crab meat in a light, creamy dressing with fresh dill and lemon.

# 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 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

# How To Make It:

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 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, garnish with chopped dill, and accompany with lemon wedges.

# Tips from dashanddishes:

01 -
  • The contrast between cold cucumbers and tender sweet crab hits differently on sweltering days
  • It comes together in fifteen minutes flat but looks like something from a restaurant kitchen
02 -
  • Never use a food processor for the cucumbers or they'll turn to mush instead of staying crisp
  • The salad needs at least thirty minutes in the refrigerator to let the flavors really marry
03 -
  • Pick through the crab meat carefully with your fingers to catch any shell fragments
  • Pat the crab meat dry with paper towels before adding to prevent a watery dressing

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