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Chilled Cucumber Crab Salad

A refreshing and elegant summer salad featuring thinly sliced cucumbers and lump crab, dressed in a tangy citrus dressing.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Fusion, Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

For the salad
  • 2 large English cucumbers, thinly sliced into ribbons or half-moons
  • 8 oz lump crab meat, picked over for shells
  • 1 small red onion, very thinly sliced
  • 1 small jalapeño, seeded and finely chopped
  • 1 ripe avocado, diced (optional, for richness)
  • 1/4 cup fresh cilantro, roughly chopped
  • 1 tablespoon toasted sesame seeds or chopped toasted peanuts (for crunch)
  • Optional microgreens or thinly sliced scallions for garnish
For the dressing
  • 2 tablespoons rice vinegar or white wine vinegar
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 tablespoon soy sauce or tamari
  • 2 teaspoons sesame oil (or light olive oil)
  • 1 teaspoon honey or agave
  • 1/2 teaspoon flaky sea salt, plus more to taste
  • To taste freshly ground black pepper

Method
 

Preparation
  1. Chill a mixing bowl in the fridge for 5–10 minutes.
  2. Slice cucumbers into thin ribbons using a vegetable peeler or mandoline.
  3. Place cucumbers in the chilled bowl.
  4. In a small jar or bowl, whisk together rice vinegar, lime juice, soy sauce, sesame oil, honey, salt, and black pepper until emulsified.
  5. Add red onion, jalapeño, and cilantro to the cucumbers.
  6. Pour about two-thirds of the dressing over the mix and toss gently to coat.
  7. Let rest for 5 minutes.
Combining
  1. Gently fold in the lump crab meat and avocado (if using).
  2. Add the remaining dressing sparingly.
  3. Adjust seasoning to taste.
  4. Chill for at least 15 minutes before serving.
Serving
  1. Serve in chilled shallow bowls or on toasted baguette slices.
  2. Garnish with toasted sesame seeds or peanuts and scatter microgreens or scallions before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 24 hours. To prevent sogginess, dress just before serving.