Refreshing Cucumber Salad with Crab Meat

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Here’s my go-to cucumber and crab salad recipe, with crisp cucumber slices, fresh crab meat, and a light dressing made with mayo, lemon juice, and a touch of dill.

This cucumber crab salad is a regular at our summer gatherings, and I often make an extra batch to keep in the fridge. Nothing better than having a cool, ready-to-eat lunch waiting for you on a warm day, right?

What Kind of Cucumber Should I Use?

Persian cucumbers are the perfect choice for this salad, but you’ve got options if you can’t find them at your store. These mini cucumbers are naturally sweet, crisp, and have very few seeds, which makes them ideal for salads. If Persian cucumbers aren’t available, you can substitute with Japanese (also called English) cucumbers, which have similar characteristics. Regular garden cucumbers will work too, but you might want to remove the seeds and some of the peel since they can be a bit more bitter. Just remember that no matter which type you choose, look for firm cucumbers without any soft spots or wrinkled skin – that’s how you know they’re fresh and will give you that satisfying crunch in your salad.

Options for Substitutions

This refreshing salad can be adapted with several easy swaps if you need them:

• Persian cucumber: If you can’t find Persian cucumbers, feel free to use English cucumber or regular cucumber (just remove the seeds if using regular). Cut them the same way and they’ll work great.
• Imitation crab sticks: You can use real lump crab meat instead – it’s pricier but adds amazing flavor. Cooked and chopped shrimp or even flaked tuna work well too.
• Japanese mayonnaise: Regular mayonnaise can work, but to make it more like Kewpie mayo, add a tiny splash of rice vinegar and a pinch of sugar to your regular mayo.
• Rice vinegar: White wine vinegar or apple cider vinegar can step in for rice vinegar – just use a bit less as they’re slightly stronger.
• Green onion: Chives or finely chopped red onion can replace green onions if needed.
• White sesame seeds: Black sesame seeds work just as well, or you can skip them if you don’t have any – though they do add a nice crunch!

Watch Out for These Mistakes While Cooking

The biggest challenge when making cucumber crab salad is dealing with excess moisture, which can make your salad watery and dilute the dressing – after slicing your cucumber, sprinkle it with salt and let it sit for 10 minutes, then pat dry with paper towels to draw out excess water.

When working with imitation crab meat, avoid shredding it too finely as it can become mushy; instead, tear it into bite-sized pieces by hand to maintain its texture and natural look.

A common mistake is mixing the salad too vigorously or too far in advance – gentle folding will keep the crab pieces intact, and it’s best to add the sesame seeds and green onions just before serving to maintain their crunch and fresh flavor.

For the best flavor balance, make sure to taste and adjust the seasoning before serving, as the saltiness of different brands of imitation crab can vary significantly.

What to Serve With Cucumber Crab Salad?

This light and refreshing cucumber crab salad makes a perfect side dish for Asian-inspired meals, but it can also stand alone as a light lunch! I love serving it alongside a bowl of steamed white rice or on top of a bed of mixed greens for a complete meal. Since it’s on the lighter side, it pairs really well with heartier dishes like teriyaki chicken, grilled salmon, or even a simple bowl of miso soup. You can also serve it as part of a larger spread of small plates – try it alongside some gyoza dumplings or spring rolls for a fun appetizer spread.

Storage Instructions

Keep Fresh: This cucumber crab salad is best enjoyed right after making it, but if you need to save some for later, pop it in an airtight container in the fridge. It’ll stay good for up to 2 days, though the cucumbers might release a bit more water over time.

Make Ahead: If you want to prep this salad in advance, you can chop the cucumbers and crab meat separately and keep them in different containers. Mix in the dressing and seasonings just before serving – this way, everything stays crisp and fresh!

Serving Tip: When taking this salad out of the fridge, give it a quick stir to redistribute the dressing. If you notice any excess liquid at the bottom of the container, you can drain it off to keep the salad nice and crisp.

Preparation Time	10-15 minutes
Cooking Time	0-5 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 15-20 g
• Fat: 20-25 g
• Carbohydrates: 15-20 g

Ingredients

• 1 persian cucumber
• 6 oz thawed imitation crab sticks
• 1/2 teaspoon fine sea salt
• 1½ tablespoons japanese mayonnaise (such as kewpie)
• 1 tablespoon rice vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sugar
• A pinch of black pepper
• 1 chopped stalk green onion
• A pinch of toasted white sesame seeds

Step 1: Prepare the Cucumber

Start by julienning a cucumber and placing the slices into a small bowl.

Sprinkle generously with sea salt and toss the cucumber slices to ensure even coverage.

Set aside for 5-10 minutes.

This will help draw out excess water from the cucumber.

Afterward, squeeze the cucumber slices gently to remove the excess moisture and set them aside.

Step 2: Prepare the Imitation Crab Meat

Take your imitation crab meat sticks and either shred them with your hands or slice them lengthwise into thin strips.

Once prepared, set the crab meat aside.

This will make it easier to mix with other ingredients later.

Step 3: Mix the Creamy Sauce

In a small bowl, combine the ingredients for your creamy sauce.

Mix them together until the mixture is smooth and fully combined.

This sauce will bring all the elements of your dish together with a rich, creamy flavor.

Step 4: Combine the Ingredients

In a large bowl, combine the prepared crab meat, the squeezed cucumber slices, and your creamy sauce.

Toss everything gently to ensure all the ingredients are evenly coated in the sauce.

Be careful not to break up the crab meat too much during this process.

Step 5: Garnish and Serve

Once everything is well mixed, garnish the dish as desired.

Serve your creamy crab and cucumber mixture cold for a refreshing, flavorful dish that’s perfect as a salad or light meal.