Ingredients:

  • 1 pound (450g) cooked crab meat, picked over for shells (lump crab meat preferred)
  • 2 medium cucumbers, peeled, seeded, and diced (about 2 cups)
  • ½ cup (115g) mayonnaise (full-fat or light, your choice!)
  • ¼ cup (60ml) sour cream or Greek yogurt
  • 2 tablespoons finely chopped fresh dill
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon finely chopped red onion (optional, for a bit of bite)
  • Salt and freshly ground black pepper to taste
  • Fresh dill sprigs (Optional)
  • Lemon wedges (Optional)

Instructions:

  1. Peel, seed, and dice the cucumbers. Lightly salt the diced cucumbers and place them in a colander to drain for 15 minutes. Rinse and pat dry.
  2. In a large mixing bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), dill, lemon juice, and red onion (if using).
  3. Add the crab meat and drained cucumbers to the dressing. Gently fold to combine, being careful not to break up the crab meat too much.
  4. Season the salad with salt and pepper to taste.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Garnish with fresh dill sprigs and lemon wedges before serving.