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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.
  • If you want, you can peel off the skin of the cucumbers.
  • Slice the cucumbers into thin slices.
  • 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.
  • 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.
  • 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.
  • Mix everything together gently so that all the ingredients get evenly coated with the mayo and seasoning.
  • 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.

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.