A blue bowl of crab salad with cucumber and tomato with a wooden spoon in it

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Let me start out by saying that store-bought crab salad can’t touch this. I am not a fan of deli-made crab salads with those giant chunks of celery and barely any crab. They are a no-go. After you’ve tried this homemade version, there’s no going back. It’s also super easy to make!

My friend Lyuda who is well known for her recipe: Shrimp and Mushrooms in a Garlic Bisque Sauce, shared this wonderful crab salad recipe with me. She invited us for dinner and served this up. We loved it!

It’s different from our first crab salad recipe in that it has more fresh ingredients. The flavor is wonderful. Surprisingly it tastes great the next day too. I was worried about the cucumber and tomatoes getting weird, but they didn’t. They stayed nice and crisp after refrigeration.

Ingredients for Crab Salad:

l lb (16 oz) package of Imitation crab meat, chopped/shredded up into small pieces
1 English One long cucumber, diced small
2 medium tomatoes, diced and drained of any excess juice
1/4 cup chopped Green onions, fresh or frozen
3 cloves of garlic, pressed
1/2 cup mayo, or to taste (I’m keeping it healthier with a a vegenaise)

Crab Salad

How to Make Crab Salad:

1. Chop/shred crab into small pieces. You can chop with a knife or use a food processor and pulse in batches. Try to shred it apart a little for better coating with the dressing. P.S. Imitation crab meat is made of white fish.

I’ve loved this stuff since I was a kid and I can’t get over it (don’t judge me). I’d always ask my parents to buy it when we went grocery shopping together.

Crab Salad-2

2. Chop 2 medium tomatoes and drained them of any excess juice. It wouldn’t be a bad plan to seed them to keep the salad from getting too juicy the next day. Make small dice out of the cucumber. In a large bowl , combine chopped tomatoes, diced cucumbers, shredded crab and 1/4 cup diced green onion.

Crab Salad-3

3. In a small bowl, combine 1/2 cup mayo and 3 pressed cloves of garlic. Add the dressing to the crab salad to taste. You can add more mayo if you like a juicier salad. Refrigerate until ready to serve.

crab-salad

The flavor of this Crab Salad with Cucumber and Tomato is wonderful. Surprisingly it stays crisp and tastes great the next day too.

The flavor of this Crab Salad with Cucumber and Tomato is wonderful. Surprisingly it stays crisp and tastes great the next day too.

Natasha's Kitchen Cookbook

Crab Salad with Cucumber and Tomato Recipe

4.83 from 29 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients 

Servings: 6 -8
  • l lb, 16 oz package of Imitation crab meat, chopped/shredded up into small pieces
  • 1 English One long cucumber, diced small
  • 2 medium tomatoes, diced and drained of any excess juice
  • 1/4 cup chopped Green onions, fresh or frozen
  • 3 cloves of garlic, pressed
  • 1/2 cup mayo, or to taste (I'm keeping it healthier with a a vegenaise)

Instructions

  • Chop/shred crab into small pieces. You can chop with a knife or use a food processor and pulse in batches. Try to shred it apart a little for better coating with the dressing. P.S. Imitation crab meat is made of white fish. I've loved this stuff since I was a kid and I can't get over it (don't judge me). I'd always ask my parents to buy it when we went grocery shopping together.
  • Chop 2 medium tomatoes and drained them of any excess juice. It wouldn't be a bad plan to seed them to keep the salad from getting too juicy the next day. Make small dice out of the cucumber. In a large bowl , combine chopped tomatoes, diced cucumbers, shredded crab and 1/4 cup diced green onion.
  • In a small bowl, combine 1/2 cup mayo and 3 pressed cloves of garlic. Add the dressing to the crab salad to taste. You can add more mayo if you like a juicier salad. Refrigerate until ready to serve.
Course: Salad, Side Dish
Cuisine: American
Keyword: Crab Salad with Cucumber and Tomato
Skill Level: Easy
Cost to Make: $

Let me know how much you like it! 🙂

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • jeff
    July 25, 2023

    This is right up my alley and it is delicious! quick and easy. I was able to use perfectly ripe tomatoes and a beauty English cucumber from my garden and they are so tasty! thanks for the recipe!

    Reply

    • NatashasKitchen.com
      July 25, 2023

      That’s great, Jeff! Thank you for the feedback.

      Reply

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