Description
Cucumber Salad with Crab Meat is a refreshing summer dish that combines the crispness of cucumbers with the sweetness of lump crab meat. Tossed in a zesty dressing, this salad is perfect for picnics or dinner parties, bringing vibrant flavors and delightful textures to your table. Serve it chilled for a light meal or as an impressive side that will have your guests coming back for more.
Ingredients
Scale
- 2 cups English cucumbers, thinly sliced
- 1 cup lump crab meat, fresh
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons lemon juice (freshly squeezed)
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Wash cucumbers under cold water and slice thinly into rounds or half-moons. Place in a large bowl.
- Gently fold in lump crab meat with cucumber slices, preserving the lumps for texture.
- In a separate small bowl, whisk together olive oil, lemon juice, salt, and pepper until well blended.
- Drizzle dressing over cucumber and crab mixture; add red onion and dill. Toss gently until evenly coated.
- Cover and chill in the fridge for at least 30 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 60mg