Description
A refreshing and quick cucumber salad featuring lump crab meat, perfect for summer.
Ingredients
- 2 large cucumbers, thinly sliced
- 1 cup lump crab meat, drained and picked over for shells
- 1/4 cup red onion, finely chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- Fresh dill or parsley for garnish
Instructions
- In a large bowl, combine the sliced cucumbers, lump crab meat, and chopped red onion.
- In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, salt, and pepper until smooth.
- Pour the dressing over the cucumber and crab mixture, gently tossing to coat everything evenly.
- Taste and adjust seasoning if necessary.
- Chill the salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
- Serve in individual bowls or on a platter, garnished with fresh dill or parsley.
Notes
- For added crunch, include 1/2 cup of diced bell peppers or radishes.
- Substitute the crab meat with shrimp or diced cooked chicken for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 40mg