Crab and Cucumber Salad
This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.
Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.
1 pound crabmeat
1 cup peeled, seeded and diced cucumber
2 cups diced tomatoes, drained of any excess juice
¼ cup chopped green onions
½ cup mayonnaise
1 teaspoon Dijon mustard
3 dashes hot sauce (optional)
In a large bowl, pick through the crabmeat to remove any bits of shell. Add the cucumber, tomatoes, green onions, mayonnaise and mustard, and mix well. Do not break up all the crab lumps.
Serve cold over a lettuce leaf or a sprig of herbs. Add drops of hot sauce on the plate as an optional garnish.