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This image shows the cucumber crab salad beautifully served in a bowl, topped with a sprinkle of fresh parsley and ready to be enjoyed as a light and flavorful summer dish

Cucumber Crab Salad Recipe

This Crab and Cucumber Salad is a real winner! It's made with crunchy cucumbers and yummy crab meat. It's both light and fancy, perfect for any time you want to eat something tasty. Whether you're having a casual lunch or throwing a party, this salad is a great choice. And guess what? It's super easy to make with hardly any prep work. Imagine enjoying a salad packed with the delicious tastes of summer, ready to wow all your friends and family. So get ready to impress everyone with this awesome recipe!
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Japanese
Servings 6
Calories 113 kcal

Equipment

  • Large mixing bowl
  • Knife
  • Mixing spoon

Ingredients
  

  • 2 Cucumbers
  • 1 cup Crab meat fresh or canned
  • 1/4 Red onion thinly sliced
  • 1 cup Cherry tomatoes halved
  • 1 tbsp Rice vinegar diced
  • 1 tbsp Lime juice
  • 2 tbsp Fresh parsley or dill chopped
  • 2 tbsp Olive oil
  • Salt (for taste)
  • Pepper (for taste)

Instructions
 

  • Start by washing the cucumbers really well with water to make sure they're clean.
    This image shows fresh cucumbers being thoroughly washed under running water to prepare them for slicing and adding to the salad.
  • If you want, you can peel off the skin of the cucumbers.
  • Slice the cucumbers into thin slices.
    This image shows cucumbers being thinly sliced into circular rounds on a cutting board, ready to be used in the cucumber crab salad.
  • If you're using imitation crab meat, you can just open the package. But if you have real crab meat, take it out of the shell and chop it into little pieces.
    This image shows fresh crab meat being shredded into small pieces, ready to be mixed with the cucumbers and other ingredients for the salad.
  • Take a big bowl and put the cucumber slices and crab meat inside.
  • Next, Mix some mayonnaise into the bowl with the cucumbers and crab. Add enough so that everything gets a nice coating, but not too much.
    This image shows a large mixing bowl filled with thinly sliced cucumbers, shredded crab meat, sliced red onions, and halved cherry tomatoes, ready to be mixed.
  • Squeeze some lemon juice into the bowl.
  • Sprinkle a little salt and pepper on top.
  • If you like extra crunch and flavor, you can chop up some celery or herbs like parsley and add them in.
    This image shows olive oil, lime juice, and rice vinegar being drizzled over the cucumber crab salad as a light and refreshing dressing
  • Mix everything together gently so that all the ingredients get evenly coated with the mayo and seasoning.
    This image shows the cucumber crab salad being gently tossed with a spoon to ensure all the ingredients are evenly coated with the dressing.
  • You can serve it right away, or if you have time, cover the bowl and put it in the fridge for a while to chill.
    This image shows the cucumber crab salad served in a white bowl, garnished with fresh parsley, ready to enjoy as a light and refreshing dish.

Notes

  • To make the salad lighter, swap out mayonnaise for Greek yogurt.
  • Change up the taste by using cilantro or parsley instead of celery or other herbs.
  • Keep the salad fresh by storing it in a sealed container in the fridge. It will be good for up to 4 days.
  • Don't freeze the salad because it won't taste as good when you thaw it out. Just keep it chilled in the fridge.
  • For a full meal, serve the salad on a bed of lettuce or mixed greens. It adds a nice crunch and makes it more filling.