Crab Salad with Cucumber and Grapefruit

Crab meat tossed in clean citrus flavors and accompanied by crunchy cucumbers.


  • 1/2 English cucumber (sliced half seeds removed and sliced into thin strips)
  • 6 ounces lump crab meat
  • 1 large pink grapefruit (peeled, segmented and sliced in half.)
  • For the Dresssing:
  • juice of 1 lime
  • 1 teaspoon white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon tabasco or other hot sauce (I use Frank’s Red Sauce)
  • 1/2 teaspoon kosher salt
  • black pepper


  1. Mix all the ingredients for the dressing and set aside.
  2. Arrange the cucumbers, grapefruit and crab meat on a plate.
  3. Pour dressing over and serve cold.


This crab salad will keep refrigerated for 1 day.


Keywords: recipe, appetizer, side, seafood

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