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Bowl of crab rangoon-inspired crab cucumber salad with cream cheese and green onion

Cool Crab Rangoon-Inspired Crab Cucumber Salad with Cream Cheese and Green Onion

This cool, creamy crab cucumber salad takes all the flavors of your favorite crab rangoon—sweet crab, tangy cream cheese, and fresh green onion—and turns them into a quick, no-cook lunch that's both cozy and refreshing.
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Prep Time 15 minutes
Resting Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large English cucumbers or 3 regular cucumbers
  • 8 oz lump crab meat or imitation crab, chopped
  • 4 oz cream cheese softened
  • 1/4 cup sour cream
  • 2 tbsp mayonnaise
  • 3 green onions thinly sliced
  • 1 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • Optional: 1 tbsp fresh dill or chives for garnish

Method
 

  1. Peel cucumbers if desired. Slice in half lengthwise, scoop out seeds with a spoon, then cut into 1/4-inch half-moons. Place in a colander, sprinkle with salt, let sit 5 minutes, then pat dry.
  2. In a medium bowl, beat softened cream cheese until smooth. Stir in sour cream, mayonnaise, Worcestershire sauce, garlic powder, and pepper until combined.
  3. Add crab meat, green onions, and cucumbers to the dressing. Gently fold until evenly coated.
  4. Refrigerate at least 15 minutes before serving. Garnish with dill or chives if desired.