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Chilled Cucumber Crab Salad Recipe

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4 from 4 reviews

This Chilled Cucumber Crab Salad is a refreshing and easy no-cook recipe featuring crisp cucumbers and tender lump crab meat tossed in a creamy lemon-herb dressing. Ideal for hot summer days, quick lunches, or elegant starters, it offers a light, healthy, and flavorful dish perfect for low-carb and keto diets.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Low Carb

Ingredients

Salad Ingredients

  • 1 lb fresh lump crab meat
  • 2 cups thinly sliced English or Persian cucumbers
  • 1/4 cup finely chopped red onion
  • 2 tbsp chopped fresh dill
  • 2 tbsp chopped fresh chives
  • 2 tbsp chopped fresh parsley
  • 1/4 tsp crushed red pepper flakes (optional)
  • Salt and black pepper to taste

Dressing Ingredients

  • 1/2 cup sour cream or Greek yogurt
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 garlic clove, minced

Instructions

  1. Prepare Cucumbers: Wash and slice the cucumbers into thin rounds, then lightly salt and set aside to drain if desired to remove excess moisture.
  2. Chop Onion and Herbs: Finely chop the red onion, dill, chives, and parsley. Set them aside until needed.
  3. Make Dressing: In a bowl, whisk together sour cream or Greek yogurt, mayonnaise, Dijon mustard, lemon juice, lemon zest, and minced garlic. Season the mixture with salt and pepper to taste.
  4. Combine Salad Ingredients: In a large bowl, gently combine the crab meat, sliced cucumbers, chopped red onion, and fresh herbs, being careful not to break up the crab meat too much.
  5. Toss with Dressing: Pour the prepared dressing over the crab and cucumber mixture, then gently fold everything together until evenly coated, preserving the texture of the crab.

Notes

  • This salad is best served chilled; refrigerate for 15-30 minutes before serving for enhanced flavors.
  • For a lighter version, use Greek yogurt instead of sour cream and reduce mayonnaise if desired.
  • Crushed red pepper flakes are optional; omit for milder flavor or add more for heat.
  • Can be served as a light lunch, appetizer, or side dish during warm weather.
  • Use fresh lump crab meat for the best texture and flavor, or substitute with canned crab in a pinch.

Find it online: https://zaracooking.com/chilled-cucumber-crab-salad-recipe/