Description
Chilled Cucumber Crab Salad is a light, refreshing, and zesty summer dish combining crisp cucumbers, delicate crab meat, and a tangy creamy dressing with lemon and fresh herbs. Perfect as a quick lunch, healthy appetizer, or side dish, it offers hydrating crunch and a burst of vibrant flavors.
Ingredients
Scale
Salad Ingredients
- 2 large cucumbers, washed and thinly sliced (deseeded for extra crispness)
- 1 cup fresh crab meat, flaked gently
- ¼ cup finely diced red onion
- 2 tablespoons fresh dill, chopped
Dressing Ingredients
- 3 tablespoons fresh lemon juice
- 3 tablespoons Greek yogurt or mayonnaise
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Cucumbers: Wash and thinly slice the cucumbers. For extra crispness, deseed them before slicing. Place the cucumber slices in a colander, sprinkle with a little salt to draw out excess moisture, and let them rest for about 10 minutes.
- Combine the Dressing: In a bowl, whisk together the fresh lemon juice, Greek yogurt or mayonnaise, chopped dill, salt, and pepper to create a tangy and creamy dressing that will gently coat the salad ingredients.
- Mix Crab and Onion: Carefully flake the fresh crab meat to preserve its texture. Finely dice the red onion and add both to the dressing bowl. Gently mix to combine the crab, onion, and dressing evenly without breaking up the crab too much.
- Assemble the Salad: Pat the cucumber slices dry with a paper towel to remove excess water. Fold the cucumbers gently into the crab mixture, combining all ingredients delicately to maintain the salad’s light and crisp texture. Chill the salad in the refrigerator for at least 20 minutes to allow the flavors to meld.
- Final Touches: Before serving, toss the salad once more and adjust seasoning if needed. Garnish with fresh dill sprigs or a sprinkle of lemon zest to add an appealing aroma and color.
Notes
- Use fresh crab meat for the best flavor and texture.
- Remove cucumber seeds and salt slices to prevent a watery salad.
- Chill the salad properly to enhance flavor meld and serve cold.
- Mix crab gently to keep the delicate flakes intact.
- Add fresh herbs like dill or parsley just before serving for maximum aroma.
- For a vegan version, substitute crab meat with hearts of palm or artichoke hearts.
- Freezing is not recommended, as it compromises texture and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 45mg
Keywords: chilled cucumber crab salad, summer salad, light seafood salad, healthy crab salad, refreshing cucumber salad, no cook salad
