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Creamy Crab Salad with Cucumbers and Peas

Creamy Crab Salad with Cucumbers and Peas

This creamy European-style crab salad combines tender crab meat with crunchy pickled cucumbers, sweet green peas, hard-boiled eggs, and a rich mayonnaise dressing. Inspired by a traditional Latvian cookbook recipe, it's a quick and satisfying salad that's perfect for lunch, buffets, or holiday celebrations.
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Prep Time 20 minutes
Cook Time 8 minutes
Servings: 4
Course: Salad
Cuisine: European
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 250 g cooked crab meat (or imitation crab sticks, diced)
  • 2 pickled cucumbers sliced
  • 1 small onion finely chopped
  • 150 g green peas (cooked or canned, drained)
  • 2 hard boiled eggs chopped
  • 1 tbsp fresh lemon juice
  • Fresh parsley or dill, finely chopped
  • 1/2 tsp salt or to taste
  • 50 g spicy mustard (optional, according to taste)
  • 200 g mayonnaise

Method
 

  1. Cut the cooked crab meat into bite-sized cubes.
  2. Drizzle with the lemon juice and gently toss.
  3. Dice the pickled cucumbers.
  4. Finely chop the onion and fresh herbs.
  5. Chop the hard-boiled eggs.
  6. In a large mixing bowl, combine the crab, cucumbers, onion, peas, eggs, and herbs.
  7. Season with salt and, if desired, add the spicy mustard.
  8. Stir in the mayonnaise until everything is evenly coated.
  9. Refrigerate for at least 30 minutes before serving for the best flavor.
  10. Garnish with chopped eggs, cucumber slices, green peas, and cooked carrot slices if desired.

Notes

  • The original cookbook decorates the salad with chopped egg, cucumber slices, peas, and cooked carrot slices.
  • Traditionally, fresh crab meat was used, but imitation crab sticks make an affordable and widely available substitute.
  • Fresh dill can be used instead of parsley for a more authentic Northern European flavor.