cucumber and crab salad recipe

Written BySheba G Updated On
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The Best cucumber and crab salad recipe

I’m so excited to share with you one of my family’s favorite recipes, a delicious and refreshing cucumber and crab salad. This dish has been a staple in our household for years, and I’m sure it will become a favorite in yours as well. The combination of crunchy cucumbers, sweet crab meat, and tangy dressing is simply irresistible.

Whether you’re looking for a light and easy lunch or a side dish for a family gathering, this recipe is sure to impress. As a busy mom, I love that this recipe is quick to prepare and can be made ahead of time, making it perfect for any occasion. Not only is this salad delicious, but it’s also packed with nutrients from the cucumbers and crab meat, making it a great option for those looking for a healthier meal option.

The key to this recipe is using fresh ingredients and taking the time to chop the cucumbers into thin slices so they don’t become too soggy when mixed with the dressing. My kids love helping me make this salad by mashing the crab meat with a fork to release its flavor and texture. We’ve even had guests request the recipe, which is always a compliment!

As I mentioned earlier, this salad is perfect for any occasion – whether it’s a casual weeknight dinner or a special event like Easter or Thanksgiving. And did I mention how easy it is to make? With just a few ingredients and some simple preparation, you’ll have this delicious salad ready in no time.

So go ahead and give it a try – your taste buds will thank you!

Cucumber and Crab Salad

4.8 from 1945 votes

A light and refreshing salad combining crisp cucumber with sweet crab meat. This dish is perfect as a starter or a light lunch on a warm day.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time15 mins
Servings: 4Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Salad

2 large English cucumbers
8 oz lump crab meat, drained and picked over
1/4 cup finely chopped red onion
2 tbsp fresh dill, chopped

For the Dressing

1/2 cup plain Greek yogurt
2 tbsp mayonnaise
1 tbsp lemon juice
1 tsp Dijon mustard
1/4 tsp salt
1/8 tsp black pepper

👨‍🍳Directions

1Peel the English cucumbers and slice them in half lengthwise.
2Use a small spoon to scoop out the seeds, then slice the cucumber halves into thin half-moons about 1/4 inch thick.
3In a large mixing bowl, combine the sliced cucumber, lump crab meat, finely chopped red onion, and fresh dill.
4Gently toss the ingredients together with a spatula to avoid breaking up the crab meat.
5In a small mixing bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, salt, and black pepper until the dressing is smooth and creamy.
6The dressing should have a uniform pale yellow color.
7Pour the dressing over the cucumber and crab mixture.
8Fold the dressing into the salad gently using a spatula until all ingredients are evenly coated.
9The salad should look creamy but not wet.
10Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
11Serve chilled, garnished with extra dill if desired.

🔧Equipment

Large mixing bowl
Small mixing bowl
Chef’s knife
Cutting board
Measuring spoons
Measuring cups

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 8g💛Saturated Fat: 1.5g❤️Cholesterol: 45mg🧂Sodium: 520mg🌾Total Carbs: 10g🥦Dietary Fiber: 1g🍬Sugars: 4g🥩Protein: 18g

📝Notes

For the best texture, use English cucumbers as they have fewer seeds and a thinner skin. Lump crab meat provides the sweetest flavor, but you can substitute with imitation crab if needed. This salad is best eaten within 24 hours.

Watch Video Of How Cucumber and Crab Salad Works

This cucumber and crab salad recipe is always a good idea for any occasion – whether it’s a casual weeknight dinner or a special event like Easter or Thanksgiving.

One thing I love about this recipe is that it’s so easy to customize based on individual tastes – just adjust the amount of mayonnaise or add some chopped herbs like parsley or dill for extra flavor.

❓ Frequently Asked Questions About Cucumber and Crab Salad

1. What type of crab meat should I use?

For this recipe, you can use either jumbo lump or lump crab meat. Jumbo lump crab meat is great if you want larger pieces of crab in your salad, while lump crab meat will give you smaller pieces that are perfect for salads.

2. Can I use other types of fish instead of crab?

While crab meat is the traditional choice for this salad, you can substitute other types of fish if you prefer. Some good options include cod, salmon, or even tuna. Just be sure to adjust the amount of mayonnaise according to your taste preferences.

3. How do I prevent the cucumbers from becoming too soggy?

To prevent the cucumbers from becoming too soggy when mixed with the dressing, be sure to chop them into thin slices before adding them to the salad. You can also try soaking the sliced cucumbers in cold water for about 10 minutes before draining them well and adding them to the salad.

4. Can I make this salad ahead of time?

Yes, this salad can be made ahead of time! Simply prepare all the ingredients according to the recipe instructions, then refrigerate until serving time.

5. What if I don’t like mayonnaise?

If you’re not a fan of mayonnaise or prefer a lighter dressing option, you can substitute Greek yogurt or sour cream for half or all of the mayonnaise called for in the recipe.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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