Cucumber Salad With Crab Meat (Printable)

Crisp cucumbers and sweet crab meat in a light, tangy dressing. Ready in 15 minutes.

# What You'll Need:

01 - 2 medium cucumbers, thinly sliced

02 - 2 green onions, finely sliced

03 - 1 small avocado, diced

04 - 7 oz fresh or canned crab meat, drained and picked over for shells

05 - 2 tbsp mayonnaise

06 - 1 tbsp sour cream or Greek yogurt

07 - 1 tbsp fresh lemon juice

08 - 1 tsp Dijon mustard

09 - Salt and black pepper, to taste

10 - 1 tbsp fresh dill, chopped

11 - Lemon wedges

01 - Thinly slice cucumbers and finely chop green onions. Transfer to a large mixing bowl.

02 - Gently fold in crab meat and diced avocado, taking care not to break up the crab pieces.

03 - In a small bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, salt, and pepper until completely smooth and emulsified.

04 - Pour dressing over salad ingredients. Toss gently with a spatula to coat evenly without mashing the avocado.

05 - Transfer to a serving dish, sprinkle generously with chopped fresh dill, and arrange lemon wedges alongside for squeezing.

01 -

The interplay of cool, crisp cucumbers against the rich sweetness of crab feels like something you'd order at a seaside bistro but comes together in fifteen minutes flat.
Theres something deeply satisfying about a dish that requires no heat whatsoever, letting the ingredients shine in their natural state.

02 -

Give the salad at least 10 minutes in the refrigerator before servingthe flavors need that time to get acquainted and the cucumbers release just enough water to create a silky sauce.
If making ahead, wait to add the avocado and dill until right before serving, otherwise they'll oxidize and look sad.

03 -

Salt your sliced cucumbers and let them sit in a colander for 15 minutes before assemblingthey'll stay crunchy and the dressing won't get watered down.
Pat your crab meat gently with paper towels if it seems especially moist, which prevents the salad from becoming soupy.