Baltimore Crab & Cucumber Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fresh, tangy salad featuring Maryland's famous blue crabs, crisp cucumber, and a zesty lemon-avocado dressing. This american-inspired seafood 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.

★ 4.0 (15 ratings) Prep: 15 min Serves 4 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Cover and refrigerate for 30 minutes to allow flavors to meld. Serve chilled with additional lime wedges for garnish.

Frequently asked questions

How long does Baltimore Crab & Cucumber Salad take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baltimore Crab & Cucumber Salad?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Baltimore Crab & Cucumber Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baltimore Crab & Cucumber Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baltimore Crab & Cucumber Salad?

American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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