Cucumber Crab Salad Recipe
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.
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.