Refreshing Crab Cucumber Salad Recipe
A refreshing and light Crab Cucumber Salad featuring tender crab meat combined with crisp cucumbers and a creamy mayo dressing, perfectly seasoned and chilled for a delightful appetizer or side dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Salad Ingredients
- 8 oz lump crab meat, picked over for shells
- 1 large cucumber, peeled and thinly sliced
- 3 tablespoons mayonnaise
- 1 teaspoon lemon juice
- 1/4 teaspoon celery salt
- 1/8 teaspoon black pepper
- 1 tablespoon chopped fresh dill (optional)
Instructions
- Prepare the ingredients: Gently pick through the crab meat to remove any shells. Peel and thinly slice the cucumber. In a mixing bowl, combine the mayonnaise, lemon juice, celery salt, and black pepper to create the dressing.
- Combine salad components: Add the crab meat and sliced cucumber to the bowl with the dressing. Toss gently to evenly coat the ingredients without breaking up the crab meat.
- Chill the salad: Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld and serve it cool.
- Serve: Garnish with freshly chopped dill if desired and serve chilled as a refreshing appetizer or light side dish.
Notes
- Use lump crab meat for the best texture and flavor.
- For a lighter version, use light mayonnaise or Greek yogurt.
- You can add a pinch of Old Bay seasoning for extra seafood flavor.
- Chilling the salad not only enhances taste but also improves texture.
- Add chopped green onions for an extra crunch if desired.
Keywords: Crab salad, cucumber salad, seafood salad, no-cook salad, creamy crab salad, easy appetizer, summer salad
