Chilled Cucumber Crab Salad
A quick and refreshing salad combining crisp cucumbers and delicate lump crab meat, all tossed in a creamy lemon herb dressing. Perfect for easy weeknight dinners or impressing guests without much effort.
Ingredients
Main Ingredients
- 2 large cucumbers, diced English cucumbers preferred for fewer seeds.
- 1 pound lump crab meat Use good-quality lump crab; mix with claw meat if on a budget.
- 1/2 cup mayonnaise Full-fat preferred; consider Greek yogurt for a lighter version.
- 2 tablespoons fresh lemon juice Must be fresh; bottled is not recommended.
- 1 tablespoon fresh dill, chopped Can increase if desired; adds a herbaceous flavor.
- 1 tablespoon fresh parsley, chopped Adds depth to the flavor.
- Salt and pepper to taste Use flaky sea salt and freshly cracked pepper.
Instructions
Preparation
- Prep your workstation with a cutting board, knife, and mixing bowls.
- Wash and dry the cucumbers. Dice them into 1/2-inch chunks.
- Transfer lump crab meat to a plate, blot with paper towels to remove moisture, and break into fork-sized pieces.
- In a small bowl, whisk mayonnaise, lemon juice, dill, parsley, salt, and pepper until combined.
Mixing
- Combine the diced cucumbers and crab meat in a large mixing bowl.
- Pour the dressing over the cucumber and crab, and gently fold to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Serving
- Serve chilled either in bowls or in lettuce cups as a refreshing wrap.
Notes
Be gentle when mixing to preserve crab flakes. Adjust seasonings and dressing to taste. Store in an airtight container for up to 2 days.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 8gProtein: 20gFat: 18gSaturated Fat: 3gSodium: 500mgFiber: 2gSugar: 3g
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