Chilled Cucumber Crab Salad – Light, Refreshing & Seafood-Clean.

When the temperature rises, the last thing anyone wants is a heavy, heat-inducing meal. This Chilled Cucumber Crab Salad is the ultimate solution for those “too hot to cook” days. It is a “clean” seafood dish that prioritizes freshness over heavy fats, swapping out the traditional heavy mayonnaise of a classic crab salad for a bright, citrus-forward dressing with just a touch of Greek yogurt for silkiness.

The star of the show is the contrast between the crisp, watery snap of the cucumber and the tender, sweet flakes of the crab. It’s a low-carb, high-protein meal that feels like a spa day on a plate—refined, cooling, and deeply satisfying.

The Essentials for a “Clean” Crunch

Because this salad relies on simplicity, the quality of the cucumber and the prep of the crab make all the difference.

Ingredient	Amount	Purpose
Lump Crab Meat	1 lb	Fresh or high-quality imitation; the sweet protein
English Cucumber	2 large	Diced; provides the hydrating, crisp base
Greek Yogurt	1/4 cup	A lighter, tangier alternative to mayo
Fresh Dill	2 tbsp	Finely chopped; the classic seafood herb
Lemon Juice	2 tbsp	Adds essential acidity and brightness
Red Onion	2 tbsp	Minced; for a sharp, savory bite
Celery	1 rib	Finely diced for an extra layer of “snap”
Old Bay Seasoning	1/2 tsp	To bring out the nautical flavors

Step-by-Step Instructions

1. The Cucumber Prep (The Most Important Step)

Use an English cucumber (the long ones wrapped in plastic), as they have thinner skin and fewer seeds.¹ Cut it in half lengthwise and use a small spoon to scrape out the watery seeds.

Pro Tip: Removing the seeds prevents the salad from becoming “soupy” after sitting in the fridge. Once deseeded, dice the cucumber into 1/2-inch cubes.

2. The Citrus Dressing

In a small bowl, whisk together the Greek yogurt, lemon juice, fresh dill, minced red onion, and Old Bay seasoning. Taste the dressing—it should be sharp and herbal. If it’s too tart, add a tiny pinch of sugar or honey to balance it out.

3. Folding the Crab

Place your crab meat in a large mixing bowl. If you are using lump crab, pick through it gently to ensure there are no stray shell fragments. Add the diced cucumber and celery. Pour the dressing over the top and use a rubber spatula to fold gently. You want to coat the ingredients without breaking up the beautiful lumps of crab meat.

4. The “Deep Chill”

Cover the bowl and refrigerate for at least 30–60 minutes. This isn’t just to keep it cold; it allows the lemon juice to slightly “pickle” the cucumbers and the dill to infuse the crab.

Flavor and Texture Notes

This salad is a masterclass in vibrancy. The first thing you’ll notice is the herbal aroma of the dill and lemon. The texture is dominated by the “crunch-and-flake” dynamic—the icy cold cucumber provides a refreshing resistance that gives way to the soft, buttery sweetness of the crab.

The dressing is barely there; it acts as a light, creamy veil that ties the ingredients together without masking the natural taste of the seafood. It is “clean” eating at its finest.

Tips and Variations

The Avocado Upgrade: Fold in one diced avocado just before serving for a boost of healthy fats and a buttery mouthfeel.
Make it Spicy: Add a finely diced jalapeño or a dash of hot sauce to the dressing for a “Chesapeake-meets-Coastal” heat.
The “Roll” Style: Serve this inside toasted split-top brioche buns for a lighter take on a traditional New England Crab Roll.
Grain Bowl Version: Serve the salad over a bed of chilled quinoa or farro for a more filling, fiber-rich lunch.

Storage and Freshness

To Store: Because of the water content in cucumbers, this salad is best enjoyed on the day it’s made. However, it will keep in an airtight container in the fridge for up to 24 hours.

Note: If any liquid pools at the bottom of the bowl after sitting, simply drain it off or give the salad a quick stir before serving to redistribute the dressing.

FAQ

Can I use imitation crab?

Absolutely. While lump crab meat is the “gourmet” choice, high-quality imitation crab (surimi) works beautifully in this recipe and is much more budget-friendly for a casual weekday lunch.

Do I have to peel the cucumbers?

If you use English or Persian cucumbers, the skin is thin and tender enough to leave on, which adds a beautiful dark green color to the salad.2 If using standard garden cucumbers, I recommend peeling them as the skin can be bitter and tough.

What if I don’t like dill?

Fresh chives or flat-leaf parsley are excellent substitutes. They provide a different herbal profile (oniony or peppery) while still keeping the salad light and fresh.

Conclusion

Chilled Cucumber Crab Salad is proof that “fast food” can be healthy and sophisticated. It requires zero stovetop time, making it a stress-free addition to your recipe rotation. It’s light enough for a side dish but substantial enough to stand alone as a clean, energizing lunch.