Refreshing Crab Cucumber Salad Recipe
A refreshing and light Crab Cucumber Salad combining sweet crab meat with crisp cucumbers, dressed in a tangy, creamy dressing. Perfect as an appetizer or side dish, this no-cook recipe is quick to prepare and ideal for warm weather dining.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Salad Ingredients
- 1 cup crab meat, cooked and shredded
- 2 medium cucumbers, thinly sliced
Dressing
- 3 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt to taste
- Freshly ground black pepper to taste
- 1 teaspoon sugar (optional)
Instructions
- Prepare the Salad Ingredients: Shred or flake the crab meat into bite-sized pieces and thinly slice the cucumbers. Combine them in a large mixing bowl ensuring even distribution.
- Make the Dressing: In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, salt, pepper, and sugar until smooth and creamy.
- Mix Salad and Dressing: Pour the dressing over the crab and cucumber mixture. Gently toss until all ingredients are well coated with the dressing.
- Chill Before Serving: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly before serving.
Notes
- Use fresh or high-quality canned crab meat for best flavor.
- Seed cucumbers if you prefer a less watery salad.
- You can substitute mayonnaise with Greek yogurt for a lighter dressing.
- Adjust seasoning to taste, especially salt and lemon juice.
- This salad is best served chilled and consumed within 24 hours.
Keywords: Crab Cucumber Salad, seafood salad, no-cook salad, refreshing summer salad, light appetizer
Find it online: https://dylangranv.com/refreshing-crab-cucumber-salad-recipe/
