• Cooking Time:
  • Servings: 6
  • Preparation Time:



  • 1-1/2 pound cooked Dungeness crab, cleaned (you will have about 1-1/2 cupd crabmeat)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon minced shallot
  • 1/4 cup canola oil
  • Pinch of salt
  • 1/8 teaspoon pepper
  • 1 tablespoon thinly sliced chives
  • 1 tablespoon chopped chervil
  • 3 Persian or regular cucumbers
  • 1 to 2 wedges of lemon
  • Freshly ground black pepper


  • Break up any large pieces of crabmeat with a fork.
  • To make a lemon vinaigrette, combine the lemon juice and shallot in a small bowl.
  • Whisk in the canola oil.
  • Season with salt and pepper.
  • Stir in the chives and chervil.
  • Pour the lemon vinaigrette over the crabmeat and gently stir with a fork until evenly coated.
  • Slice the cucumbers lengthwise into very thin strips. (A mandoline works best.)
  • Slice the cucumber on one side until you reach the seeds, then turn the cucumber and slice the second side down to the seeds.
  • Discard the center of the cucumber with the seeds.
  • You will want about six strips of cucumber for each serving, or a total of 36 cucumber strips.
  • For each serving, lay the six cucumber slices out flat and squeeze a few drops of lemon juice from a wedge of lemon over each cucumber slice, then grind a little black pepper over the cucumber.
  • To assemble, measure 1/3 cup crab salad for each serving.
  • Place a cucumber strip on a plate, then some of the salad onto the cucumber, then top with a second slice of cucumber, rippling and folding the cucumber in an attractive manner.
  • Repeat using the remaining cucumber slices and crabmeat.
  • Repeat this procedure for the remaining servings.

Categories: Misc. Salad  Salad  Shellfish 
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