Ingredients:

  • 8 ounces (225g) cooked crab meat, picked over for shells (lump crab meat preferred)
  • 1 large English cucumber, peeled, seeded, and diced (about 2 cups)
  • 1/2 red onion, finely diced (about 1/2 cup)
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons mayonnaise (full-fat or light)
  • 2 tablespoons Greek yogurt (optional for lighter dressing)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, freshly ground, or to taste
  • Pinch of cayenne pepper (optional, for a little kick)

Instructions:

  1. Peel, seed, and dice the cucumber. Finely dice the red onion.
  2. In a small bowl, whisk together mayonnaise, Greek yogurt (if using), lemon juice, Dijon mustard, salt, pepper, and cayenne pepper (if using). Taste and adjust seasonings as needed.
  3. In a medium bowl, gently combine the crab meat, diced cucumber, red onion, dill, and parsley.
  4. Pour the dressing over the salad and gently toss to coat evenly. Be careful not to overmix, as this can break down the crab meat.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This step is optional but recommended.
  6. Serve chilled or at room temperature. Enjoy your crab and cucumber salad!