Description

This refreshing Cucumber Crab Salad combines the crispness of cucumbers with tender shredded crab meat, all tossed in a tangy dill and lemon mayonnaise dressing. Perfect as a light lunch or an elegant starter, this no-cook salad is quick to prepare and delights with its fresh flavors and creamy texture.

Ingredients

Salad Ingredients

2 cups cucumbers, diced
1 cup crab meat, shredded

Dressing Ingredients

1/4 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon fresh dill, chopped
Salt and pepper to taste

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Instructions

Combine Salad Ingredients: In a large bowl, place the diced cucumbers and shredded crab meat, mixing them gently to distribute evenly.
Prepare Dressing: In a separate small bowl, whisk together the mayonnaise, fresh lemon juice, chopped dill, salt, and pepper until smooth and well combined.
Add Dressing: Pour the prepared dressing over the cucumber and crab mixture, ensuring all the ingredients are coated properly.
Toss Salad: Gently toss the salad to mix the dressing thoroughly without breaking up the crab meat or cucumbers.
Chill: Cover the bowl and refrigerate the salad for at least 30 minutes to let the flavors meld and serve chilled for best taste.

Notes

Use fresh crab meat or high-quality canned crab meat for best flavor.
Adjust the amount of mayonnaise to your desired creaminess level.
Fresh dill can be substituted with dried dill if necessary, but fresh will provide a brighter flavor.
Serve chilled as a light meal or appetizer.
Add a pinch of paprika or cayenne for a slight kick if preferred.