Description
This Chilled Cucumber Crab Salad is a refreshing, no-cook dish that’s perfect for hot summer days, quick lunches, or elegant starters. It combines cool, crisp cucumbers with tender lump crab meat, tossed in a creamy lemon-herb dressing. Whether you’re looking for a healthy snack, light lunch, or impressive party dish, this easy recipe checks every box. Great for low-carb and keto diets, and packed with fresh flavor, it’s a standout among easy dinner and lunch ideas.
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
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. Wash and slice the cucumbers into thin rounds. Lightly salt and set aside to drain if desired.
2. Finely chop red onion and herbs. Set aside.
3. In a bowl, whisk together sour cream, mayonnaise, mustard, lemon juice, lemon zest, and garlic. Season to taste.
4. In a large bowl, gently combine the crab meat, cucumbers, onion, and herbs.
5. Pour the dressing over and fold gently to mix without breaking the crab.
6. Cover and chill for 20 minutes to let flavors develop.
7. Serve chilled with optional garnishes or over lettuce cups.
Notes
For best texture, use fresh lump or claw crab meat rather than imitation.
Chill the salad before serving to enhance flavor and texture.
Drain cucumbers and crab well to avoid watery results.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 2g
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 70mg