Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes + chilling | Servings: 4
Introduction
Creamy crab salad recipe with cucumber and dill is one of those simple dishes that never goes out of style. Packed with sweet crab meat, crisp cucumber, fresh herbs, and a creamy dressing, this refreshing salad is perfect for warm days, light lunches, or easy meal prep.
The combination of crunchy vegetables and tender crab creates a wonderful contrast in texture, while fresh dill adds a bright, aromatic touch that makes every bite taste fresh and satisfying. Best of all, this recipe requires no cooking, making it ideal when you want something delicious without spending much time in the kitchen.
Serve it on lettuce leaves, inside sandwiches, stuffed into croissants, or simply enjoy it straight from the bowl. It's an easy seafood salad that feels elegant enough for guests yet simple enough for everyday meals.
Ingredients
- 1 pound cooked lump crab meat or imitation crab, chopped (450 g)
- 1 medium cucumber, diced (200 g)
- 1 celery stalk, finely diced (50 g)
- 1/4 red onion, finely chopped (40 g)
- 2 tablespoons fresh dill, chopped (10 g)
For the Creamy Dressing:
- 1/2 cup mayonnaise (120 ml)
- 1/4 cup Greek yogurt or sour cream (60 ml)
- 1 tablespoon fresh lemon juice (15 ml)
- 1 teaspoon Dijon mustard (5 ml)
- 1 garlic clove, minced
- 1/2 teaspoon salt (3 g)
- 1/4 teaspoon black pepper (1 g)
How to Make Creamy Crab Salad
- Prepare the vegetables.
Dice the cucumber and celery into small pieces and finely chop the red onion. Chop the fresh dill and set everything aside. - Make the dressing.
In a medium bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic, salt, and black pepper until smooth and creamy. - Add the crab.
Place the crab meat into the bowl and gently break apart any large pieces. Add the cucumber, celery, red onion, and dill. - Mix gently.
Stir carefully until everything is evenly coated with the dressing. Avoid overmixing to keep the crab pieces intact. - Chill the salad.
Cover the bowl and refrigerate for 20 to 30 minutes. This allows the flavors to blend together and gives the salad an even better taste. - Serve and enjoy.
Serve chilled on lettuce leaves, crackers, toasted bread, sandwiches, or buttery croissants.
Tips for the Best Crab Salad
- Use lump crab meat for the most delicate flavor and texture.
- English cucumbers work best because they contain fewer seeds.
- Fresh dill gives the salad a brighter flavor than dried dill.
- Allow the salad to chill before serving for the best taste.
- Add avocado or chopped boiled eggs for extra richness.
FAQs
Can I use imitation crab?
Absolutely. Imitation crab makes this recipe more budget-friendly and still delivers great flavor.
How long does crab salad last?
Stored in an airtight container in the refrigerator, it stays fresh for up to 2 days.
Can I make this salad ahead of time?
Yes. In fact, making it a few hours ahead allows the flavors to develop even more.
Serving Ideas
This creamy crab salad is incredibly versatile. Serve it inside croissants, spoon it onto crackers for an appetizer, use it in wraps, or enjoy it over a bed of fresh greens for a light and healthy lunch.
Final Thoughts
If you're looking for an easy seafood dish that's fresh, creamy, and full of flavor, this creamy crab salad with cucumber and fresh dill is hard to beat. With simple ingredients and only a few minutes of prep, it's a recipe you'll want to make again and again.