Ingredients:

  • 1 pound (450 g) lump crab meat, picked clean for shells
  • 1 medium cucumber, diced
  • 1 cup (150 g) cherry tomatoes, halved
  • 1/2 cup (75 g) radishes, thinly sliced
  • 1/4 cup (30 g) red onion, finely chopped
  • 1/4 cup (15 g) fresh parsley, chopped
  • 1/4 cup (60 ml) mayonnaise
  • 2 tablespoons (30 ml) Greek yogurt
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 tablespoon (15 ml) lemon juice (freshly squeezed)
  • 1 teaspoon (5 ml) hot sauce (optional, for heat)
  • Salt and pepper to taste

Instructions:

  1. Dice the cucumber and halve the cherry tomatoes. Thinly slice the radishes and chop the red onion and parsley.
  2. In a large mixing bowl, gently combine crab meat, cucumber, cherry tomatoes, radishes, red onion, and parsley.
  3. In a separate bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, and hot sauce until smooth. Season with salt and pepper.
  4. Pour the zesty dressing over the crab salad. Toss gently until all ingredients are well-coated.
  5. Cover the salad and chill in the refrigerator for at least 30 minutes before serving. Serve chilled in a decorative bowl.