Cucumber Crab Salad
Cucumber Crab Salad is a refreshing and light dish that combines the sweetness of fresh crab meat with the crunch of cucumbers. It’s perfect as an appetizer or a light lunch.
Equipment
- 1 mixing bowl
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 4 serving plates
Ingredients
- 1 pound fresh lump crab meat
- 2 medium cucumbers, diced
- ½ cup diced red bell pepper
- ¼ cup red onion, finely chopped
- ¼ cup mayonnaise You can substitute Greek yogurt for a lighter version.
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay seasoning
- to taste salt
- to taste pepper
- optional fresh parsley or dill for garnish
Instructions
- In a mixing bowl, gently combine the fresh lump crab meat with diced cucumbers, red bell pepper, and red onion.
- In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, salt, and pepper until smooth.
- Pour the dressing over the crab and cucumber mixture and toss gently until everything is evenly coated.
- Taste and adjust the seasoning if needed.
- Refrigerate the salad for about 10 minutes to allow the flavors to meld.
- Serve chilled on individual plates or in a larger serving bowl, garnished with fresh parsley or dill if desired.
- For a bit of spice, consider adding diced jalapeños or a splash of hot sauce to the dressing.
- To lighten the recipe, you can substitute Greek yogurt for mayonnaise.
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 24 hours.
Notes
For a bit of spice, consider adding diced jalapeños or a splash of hot sauce to the dressing.
To lighten the recipe, you can substitute Greek yogurt for mayonnaise.
This salad is best enjoyed fresh but can be stored in the refrigerator for up to 24 hours.