Description
A refreshing and elegant salad combining crisp cucumber with sweet crab meat, perfect for a light lunch or a special occasion.
Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 8 oz fresh lump crab meat, picked over
- 1/4 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, chopped
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small shallot, minced
Instructions
- Slice the cucumbers thinly. If you prefer less water content, lightly salt the slices and let them sit for 10 minutes, then gently pat them dry.
- In a medium bowl, gently flake the crab meat to ensure no shells remain.
- In a separate small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, dill, sugar, salt, and pepper until smooth. This is your dressing.
- In a large bowl, combine the dried cucumber slices and the minced shallot. Drizzle with olive oil and toss lightly.
- Gently fold the crab meat into the cucumber mixture.
- Pour the dressing over the crab and cucumber. Fold everything together carefully to coat without breaking up the crab meat too much.
- Chill the salad for at least 20 minutes before serving to allow the flavors to meld.
Notes
- For an Asian-inspired variation, substitute the dill with 1 tablespoon of rice vinegar and 1 teaspoon of sesame oil in the dressing.
- You can serve this salad over a bed of crisp lettuce leaves for added volume.
- Prepare the dressing up to one day ahead and store it in the refrigerator.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3
- Sodium: 350
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 1
- Protein: 15
- Cholesterol: 60