Description
A refreshing and light Cucumber Crab Salad featuring crisp cucumbers and tender crab meat tossed in a zesty lemon dill mayonnaise dressing. Perfect as a quick appetizer or side dish for warm weather meals.
Ingredients
Scale
Salad Ingredients
- 2 cups cucumbers, diced
- 1 cup crab meat, shredded
Dressing Ingredients
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Instructions
- Combine Cucumbers and Crab: In a large bowl, add the diced cucumbers and shredded crab meat, mixing them lightly to prepare for the dressing.
- Prepare the Dressing: In a separate small bowl, whisk together the mayonnaise, lemon juice, chopped fresh dill, salt, and pepper until smooth and well combined.
- Add Dressing to Salad: Pour the prepared dressing over the cucumber and crab mixture ensuring even coverage.
- Toss Gently: Toss the salad gently but thoroughly to evenly coat the cucumber and crab with dressing without breaking up the crab meat.
- Chill Before Serving: Place the salad in the refrigerator and chill for at least 30 minutes to allow the flavors to meld before serving.
Notes
- Use fresh crab meat for best flavor, or canned crab meat as a convenient alternative.
- Adjust lemon juice and dill quantities to taste for desired acidity and herbiness.
- Chilling enhances the flavor and refreshes the salad, so do not skip this step.
- Serve chilled as a light appetizer or alongside other seafood dishes.
- For a lower fat version, substitute mayonnaise with Greek yogurt.
