New This Month

Cucumber, Corn, and Crab Salad

We serve this salad on whole-grain toast as an open-face sandwich, but it is also delicious mounded on a bed of crisp salad greens.

  • Servings: 8

Source: Martha Stewart Living, July 2002


  • 1 1/2 cucumbers, peeled, seeded, and cut into 1/4-inch dice
  • Coarse salt
  • 1 pound jumbo lump crabmeat, picked over and rinsed
  • 2 ears corn, kernels cut from cob
  • 1/2 small red onion, finely diced
  • 1 avocado, peeled, pitted, and cut into 1/4-inch dice
  • Cucumber Vinaigrette
  • Freshly ground pepper


  1. Sprinkle cucumber lightly with salt, and place in a fine sieve set over a medium bowl. Cover with plastic wrap, and place in refrigerator 30 minutes. Rinse and drain well; discarding liquid.

  2. Combine crabmeat, corn, onion, avocado, cucumber, and 1/2 cup cucumber vinaigrette in a large bowl, and stir to combine. Season with salt and pepper. Store in an airtight container in refrigerator until ready to serve.

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