I made a great salad the other night inspired by a simple cucumber, dill, and red onion salad mixed with white vinegar and sugar. It’s sweet and tangy with just a small taste of pickle. However, I wanted more than just cucumbers and red onion for dinner. With the addition of arugula, radishes, and tomatoes, the salad was filling. Then I added one more ingredient: sweet, delicious crab.
I know what your thinking: crab, it’s expensive and also comes from in a can. But listen, it’s not bad if you buy right. For a simple crab salad like this, for maybe one or two people, you don’t need a lot of crab. What I do to purchase good meat that’s fresher than from a can is buy frozen, cooked Alaskan King Crab Legs. There’s plenty of meat in one leg, so for two servings you only need two legs. When you think of it, it’s affordable — I get my crab legs at Whole Foods, but they’re available at most grocery stores.
When you buy crab, you need to let it sit in the refrigerator to thaw, then toss it in some boiling water for a few minutes to warm it up. Don’t overcook it as you make sure it’s all room temp.
Ingredients for Cucumber Dill and Crab Salad:
small red onion
handful of fresh dill
4 to 6 plum tomatoes
2 cups of arugula
1 to 3 Alaskan King Crab Legs, Cooked.
1/2 cup of apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
-You’ll need to start by making the cucumber dill part of the salad as these ingredients needs to soak in the vinegar sugar for about 20 minutes.
-Length-wise, slice the cucumbers in half. Use a spoon to scrape out the seeds of the cucumber. This will help keep the salad from becoming too soggy.
-Next chop the cucumbers. I typically cut in half again length-wise, then slice evenly. Place in large tupperware.
-Chop the onions and dill and add to tupperware with cucumbers.
-In a small bowl, combine vinegar, salt, and sugar. Stir to help dissolve some of the salt and sugar before mixing into larger tupperware with cucumbers, red onions, and dill.
-Cover tupperware and place in refrigerator. Let it marinate for 20 minutes.
-In the meantime, chop both radishes and tomatoes and add to bowls with arugula.
-As for crab, let it warm just enough to ensure none of the crab is still frozen. You can toss in boiling water or steam for a few minutes. Remove meat from shells and place in bowl.
-When your cucumber, dill, and red onion is ready, top your bowl of arugula with a healthy serving; make sure to use vinegar as dressing and toss.
-Add crab to bowl.
Like all recipes, it’s all about experimentation and based on interpretation. Typically people use white vinegar. (I enjoy Apple Cider Vinegar.) You can add other vegetables if you like or other types of greens. Have fun and remember: the more veggies the merrier!
…And now I’m hungry.
Need a filling salad with a lot of taste? Try this recipe inspired by a cucumber, dill, and red onion salad.