Cucumber Salad With Crab Meat (Printer-friendly)

Crisp cucumbers and sweet crab in a 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

# How To Make It:

01 - Slice cucumbers and green onions; transfer 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 mixture and toss gently to coat evenly.
05 - Transfer to serving dish, sprinkle with chopped dill, and accompany with lemon wedges.

# Expert Hints:

01 -
  • Everything comes together in under 15 minutes, which means you can throw it together while guests are already on their way.
  • The dressing is creamy but still light enough that the sweet crab flavor really shines through.
02 -
  • Canned crab can hide tiny shell fragments, so spread it on a plate and pick through it with your fingers before adding anything else.
  • This salad sits beautifully for about an hour, but after that the cucumbers start weeping water and everything gets a bit sad.
03 -
  • Room temperature crab has more flavor than cold crab straight from the fridge, so let it sit out while you prep everything else.
  • Use a vegetable peeler to create ribbons instead of slices if you want something that looks extra elegant with almost zero extra effort.

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