Cucumber Crab Salad Recipe

WANT TO SAVE THIS RECIPE?

Looking for a light, refreshing meal that’s quick to make yet feels gourmet? This Cucumber Crab Salad combines crisp cucumbers with sweet crab meat for a cool, satisfying dish perfect for lunch, dinner, or a summer gathering. Ready in just 15 minutes, it’s a no-cook recipe that’s simple, flavorful, and budget-friendly—perfect for busy days when you want something elegant without the fuss.

Ingredients

For the cucumber:

• 1 Persian cucumber (or Japanese cucumber)
• ½ tsp fine sea salt

For the crab:

• 6 oz imitation crab sticks, shredded

For the dressing:

• 1 ½ tbsp mayonnaise (or Japanese mayo)
• 1 tbsp rice vinegar
• ½ tsp sugar
• ½ tsp garlic powder
• Pinch of black pepper

For garnish:

• 1 green onion, thinly sliced
• Pinch of toasted sesame seeds (white or black)

Instructions for Cucumber Crab Salad

Step 1: Prepare the Cucumbers

1. Julienne the cucumber into thin strips.
2. Toss with sea salt and let sit for 5–10 minutes to remove excess moisture.
3. Gently squeeze the cucumbers dry and set aside.

Step 2: Shred the Crab Meat

1. Break apart imitation crab sticks using your hands for a natural, flaky texture.
2. Set aside until ready to mix.

Step 3: Make the Creamy Dressing

1. In a small bowl, combine mayonnaise, rice vinegar, sugar, garlic powder, and black pepper.
2. Whisk until smooth and adjust seasoning to taste.

Step 4: Combine the Salad

1. In a large mixing bowl, add cucumber strips and crab meat.
2. Pour the dressing over the top and gently toss to coat evenly.
3. Avoid breaking the crab pieces while mixing.

Step 5: Garnish and Serve

1. Sprinkle with sliced green onions and toasted sesame seeds.
2. Serve chilled for a refreshing, flavorful salad.

Pro Tips

• Drain cucumbers well to avoid a watery salad.
• Use hands to shred crab instead of a knife for better texture.
• Adjust vinegar gradually; flavors intensify as the salad rests.
• Serve within 2 hours for the best crispness.

Why This Recipe Works

• Quick and effortless: Ready in just 15 minutes.
• Light and refreshing: Perfect for warm summer days.
• Versatile: Works as a side, lunch, or party dish.
• No-cook convenience: Skip the stove and oven entirely.

Substitutions & Variations

• Cucumber: English cucumber works; remove seeds if using regular cucumbers.
• Crab: Replace imitation crab with lump crab, shrimp, or diced firm tofu for a vegetarian option.
• Dressing: Mix Greek yogurt with mayo for a lighter alternative.
• Vinegar: Apple cider or white wine vinegar can substitute rice vinegar.
• Toppings: Swap sesame seeds for crushed nuts or microgreens.

Make-Ahead, Storage & Reheating Guide

• Make-ahead: Prep dressing in advance and store separately. Chop cucumber and crab just before serving.
• Storage: Refrigerate in an airtight container for up to 2 days. Drain excess liquid before serving.
• Serving: Toss lightly before serving to redistribute the dressing.

Serving Ideas for Cucumber Crab Salad

• Serve over a bed of steamed rice for a light meal.
• Pair with miso soup or stir-fried vegetables for an Asian-inspired lunch.
• Use as a side for teriyaki chicken, salmon, or sushi platters.
• Add to sandwiches or wraps for a seafood twist.

Nutrition (Per Serving Estimate)

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

Frequently Asked Questions

Q: Can I use real crab instead of imitation crab?
A: Yes! Lump crab adds a luxurious flavor, while shrimp or firm tofu are great alternatives.

Q: How do I prevent watery salad?
A: Salt cucumbers, let them sit 5–10 minutes, then squeeze dry before mixing.

Q: Can this salad be made vegan?
A: Substitute crab with tofu or chickpeas and use vegan mayo.

Q: How long can leftovers be stored?
A: Up to 2 days in an airtight container in the fridge. Drain any excess liquid before serving.

This Cucumber Crab Salad is a refreshing, easy-to-make dish perfect for summer lunches, dinner sides, or light entertaining. With crisp cucumbers, sweet crab, and a creamy dressing, it’s a crowd-pleaser that comes together in minutes. Simple, flavorful, and versatile—this salad will quickly become a go-to in your kitchen.

Cucumber Crab Salad Recipe

Olivia taling

This Cucumber Crab Salad is a refreshing summer seafood salad made with crisp cucumbers, sweet shredded crab, and a creamy, tangy dressing. Ready in just 15 minutes, this easy no-cook recipe is perfect for light lunches, appetizers, or warm-weather gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Salad

Cuisine Japanese-Inspired, Seafood

Servings 3 servings

Calories 320 kcal

Equipment

• cutting board
• sharp knife
• Mixing bowls
• colander
• Whisk

Ingredients

  

• 1 Persian cucumber (or Japanese cucumber), julienned
• 1/2 tsp fine sea salt
• 6 oz imitation crab sticks, shredded
• 1 1/2 tbsp mayonnaise (or Japanese mayo)
• 1 tbsp rice vinegar
• 1/2 tsp granulated sugar
• 1/2 tsp garlic powder
• pinch of black pepper
• 1 green onion, thinly sliced
• toasted sesame seeds for garnish

Instructions

 

• Julienne the cucumber into thin strips. Toss with sea salt and let sit for 5–10 minutes to draw out excess moisture. Gently squeeze dry and set aside.
• Shred the imitation crab sticks by hand into thin strands for a natural texture.
• In a small bowl, whisk together mayonnaise, rice vinegar, sugar, garlic powder, and black pepper until smooth. Adjust seasoning to taste.
• In a mixing bowl, combine cucumber strips and shredded crab. Pour dressing over the top and gently toss until evenly coated.
• Sprinkle with sliced green onions and toasted sesame seeds. Serve chilled.

Notes

Salt and drain cucumbers thoroughly to prevent excess moisture. Gently squeeze dry before mixing. Adjust rice vinegar and sugar to balance sweetness and tang. Best served chilled and within 2 hours for maximum crispness. Drain any liquid before serving leftovers.

Keyword cucumber crab salad, easy seafood salad recipe, no cook crab salad, refreshing summer salad

WANT TO SAVE THIS RECIPE?