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Cucumber Crab Salad

This cucumber crab salad is a light and refreshing dish made with crisp cucumbers, tender crab meat, and a creamy, flavorful dressing. Perfect for warm days, it’s quick to prepare and delivers a clean, satisfying taste.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cucumber, thinly sliced
  • 1 cup cooked crab meat
  • 1/4 cup red onion, thinly sliced
  • 1 tbsp fresh dill, chopped
  • 1/3 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • 1 tbsp olive oil (optional)
  • 1/2 avocado, diced (optional)
  • 1 tbsp chives, chopped (optional)

Equipment

  • mixing bowls
  • whisk
  • knife
  • cutting board
  • spoon or spatula

Method
 

  1. Slice cucumbers thinly and pat dry to remove excess moisture.
  2. In a large bowl, combine cucumber, crab meat, red onion, and dill.
  3. In a separate bowl, whisk together mayonnaise, lemon juice, Dijon mustard, garlic powder, salt, and pepper.
  4. Pour the dressing over the salad and gently toss to combine.
  5. Chill for 10–15 minutes before serving for best flavor.
  6. Garnish with extra dill or chives if desired and serve cold.

Notes

Use seedless cucumbers and pat them dry to prevent excess moisture. Gently fold the crab to keep chunks intact. Adjust lemon juice for brightness. Chill before serving for best flavor. Greek yogurt can be used instead of mayonnaise for a lighter version.