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Refreshing Cucumber Salad with Real Crab Meat

A mound of cucumber salad with crab meat and fresh dill served on a white plate.
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This recipe makes a light, chilled salad featuring crisp cucumber and sweet crab meat, perfect for a summer gathering or a light lunch.

Ingredients

Scale
  • 2 large cucumbers, peeled and thinly sliced
  • 8 ounces lump crab meat, picked over for shells
  • 1/4 cup white vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup thinly sliced red onion (optional)

Instructions

  1. Prepare the cucumbers: Slice the cucumbers thinly. If you prefer a less watery salad, place the slices in a colander, sprinkle lightly with salt, and let them sit for 15 minutes. Gently pat them dry with paper towels.
  2. Prepare the dressing: In a small bowl, whisk together the white vinegar, olive oil, chopped dill, sugar, salt, and pepper until well combined.
  3. Combine ingredients: In a medium bowl, gently toss the dried cucumber slices, lump crab meat, and sliced red onion (if using).
  4. Dress the salad: Pour the dressing over the cucumber and crab mixture. Toss gently to coat everything evenly.
  5. Chill: Cover the bowl and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld.
  6. Serve: Serve this refreshing chilled salad cold as a light seafood appetizer.

Notes

  • You can substitute imitation crab meat for real lump crab meat if desired, but the flavor will change.
  • For an Asian cucumber crab salad variation, replace the dill with 1 teaspoon of toasted sesame oil and 1 tablespoon of rice vinegar in the dressing.
  • This salad is low carb and works well for meal prepping, though it is best eaten within 24 hours.

Nutrition

Find it online: https://cookingbycarla.com/cucumber-salad-with-crab-meat-recipe/