Ingredients
For the Salad
8 oz (225g) Imitation crab meat (surimi) or real lump crabmeat, shredded/chopped
1 English cucumber, diced small
¼ cup Celery or green onions, finely chopped (optional)
2 tbsp Fresh dill, finely chopped
For the Dressing
½ cup Mayonnaise
1 tbsp Sour cream or Greek yogurt (optional, adds light tanginess)
1 tbsp Lemon juice (freshly squeezed)
½ tsp Garlic powder
Salt and fresh cracked black pepper to taste
Instructions
Prep the Ingredients: Chop or shred the imitation crab meat into bite-sized pieces. Dice the cucumber into small, uniform cubes. (If using a seedier cucumber variety, scoop out the seeds first to prevent the salad from getting watery).
Make the Dressing: In a mixing bowl, whisk together the mayonnaise, sour cream (if using), fresh lemon juice, garlic powder, chopped dill, salt, and black pepper until smooth.
Combine: Add the shredded crab and diced cucumber to the bowl with the dressing. Gently fold everything together with a spatula until fully coated.
Chill & Serve: Cover and refrigerate for at least 30 minutes before serving to let the flavors meld. Garnish with an extra pinch of fresh dill and cracked black pepper on top.