Ingredients:

  • large English Cucumbers
  • oz Quality Crab Meat (Lump or Flake)
  • medium Celery stalk, finely diced
  • Tbsp Red Onion, very finely minced
  • /4 cup Fresh Dill, roughly chopped
  • Tbsp Chives, finely snipped
  • /2 cup Mayonnaise (full fat recommended)
  • Tbsp Plain Greek Yogurt (full fat)
  • Tbsp Fresh Lemon Juice
  • tsp Rice Vinegar
  • tsp Dijon Mustard
  • /2 tsp Salt (or to taste)
  • Freshly Ground Black Pepper (to taste)

Instructions:

  1. Prep the Cucumbers: Slice or ribbon cucumbers thinly. Place them in a colander, generously sprinkle with 1 teaspoon of salt, and allow them to sweat for 15 minutes to draw out excess water. Pat thoroughly dry using paper towels or a clean tea towel. This is crucial for avoiding a watery salad!
  2. Prepare the Crab: Gently flake the crab meat into a large bowl, ensuring all shell fragments are removed.
  3. Combine Salad Components: Add the drained cucumbers, finely diced celery, minced red onion, dill, and chives to the crab bowl. Toss gently to combine.
  4. Make the Dressing: In a separate small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, rice vinegar, and Dijon mustard until smooth and fully emulsified.
  5. Season the Dressing: Taste the dressing mixture and season generously with salt and freshly ground black pepper.
  6. Dress and Chill: Pour about two-thirds of the dressing over the salad mixture. Gently fold everything together until just coated—avoid overmixing to keep the crab lumps intact. Add more dressing as needed for desired creaminess.
  7. Final Rest: Cover the salad and refrigerate for at least 30 minutes to allow the flavours to meld. Taste one final time before serving, adjusting seasoning if necessary.