Baltimore Crab & Cucumber Salad
A fresh, tangy salad featuring Maryland's famous blue crabs, crisp cucumber, and a zesty lemon-avocado dressing. This American-inspired seafood recipe, ready in about 15 minutes, pairs crab meat, cucumber, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz crab meat
- 1 medium, diced cucumber
- 1 small, finely chopped red onion
- 1 ripe, diced avocado
- 1 medium, juiced lemon
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp salt
- 1/2 tsp black pepper
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Instructions
- Step 1: In a large bowl, combine 12 oz crab meat, 1 diced cucumber, 1 small finely chopped red onion, and 1 diced avocado. Toss gently to mix.
- Step 2: In a separate bowl, whisk together 2 tbsp olive oil, 1 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper until emulsified. Drizzle over the salad and stir to coat.
- Step 3: Cover and refrigerate for 30 minutes to allow flavors to meld. Serve chilled with additional lime wedges for garnish.
