Chesapeake Cucumber Salad
- Nicole Collins
- Aug 24
- 4 min read
Chesapeake Cucumber Salad- Sliced cucumber and fresh lump crab meat is tossed in a creamy Old Bay dressing for this coastal twist on a classic salad.
August 24, 2025 by Nicole Collins
Today, we’re making Chesapeake Cucumber Salad!
Remember last summer when we were all eating whole cucumbers shaken in large deli containers with whatever we could find in our fridge just because Logan on TikTok made it cool?
Yeah. SAME.
This recipe was born during that craze. We all know that I don’t need an excuse to put Old Bay in anything; so when I received a comment asking me to make a cucumber salad with Old Bay in it, I didn’t even need to think twice. And what we’re making today is the official version of that salad!
Let’s talk dressing. I like to use a base that both reminds me of my crab dip filling and my crab cake filling. It’s the best of both worlds. So, we’re going to start with a little whipped cream cheese. You could use very well softened cream cheese if you really have to, but the whipped is much lighter which will help it mix into the dressing much better.
Next, we’re going to lighten up that cream cheese even further with some sour cream. And from there, all that’s left to do is season it. So, we’re going to add in some lemon juice, a splash of Worcestershire sauce, and (of course) a healthy shake of Old Bay. Give that all a good mix until it’s nice and smooth, and we’re ready to add our cucumbers.
For this recipe, I like to use a nice, long, seedless, English cucumber. You could use mini cucumbers too, but I prefer the bigger slices on this one. I also prefer a pretty thin slice on the cucumber, but cut it to the thickness you enjoy. To make cutting nice and simple, I like to use a mandoline slicer. This is the best way to get thin, uniform slices of cucumber with little to no effort. Just be careful…the slicing goes so fast, you’ll be at the end of the cucumber in no time. We don’t want any sliced hands!
Once our dressing is mixed and our cucumbers are sliced, we’re going to mix them both together. We’re also going to add some lump blue crab meat to the party to really double down on the Chesapeake aspect of this salad. Side note…you guys know how I feel about this, but get fresh crab meat if you can. Canned crab or krab are just not the same. This salad is so simple, the ingredients we use really need to be of high quality. There’s nowhere to hide, if not.
So, fold everything together gently until the cukes are coated in dressing being careful not to pulverize the crab. And, that’s all there is to it! Garnish your serving dish with some minced chives, another bundle of crab if you have it, and a final shake of Old Bay. And, we’re ready to dig in!
I will say, this salad is best served fresh. So if you have to prepare this in advance, mix your dressing, slice your cucumbers, and wait until you’re ready to serve to mix and assemble. Cucumbers are naturally pretty wet, so the salad does get a little juicy if you mix it too early. Other than that, this salad is bright and crisp and creamy and delish with the perfect subtle kisses of Chesapeake living in every bite.
It’s just too good!
Ok, everyone! Should we do back to back Old Bay recipes?? You know what? I think we should! So, stay tuned!
In the meantime, enjoy! And, let’s eat!
Chesapeake Cucumber Salad
Serves: 4 Print
Ingredients:
1 long English cucumber, thinly sliced (about 3 cups)
¼ cup whipped cream cheese
¼ cup light sour cream
1 tbsp lemon juice
½ tsp Worcestershire sauce
½ tsp Old Bay seasoning, plus more for garnish
2 green onions, minced
Salt and pepper, to taste
½ cup lump crab meat, picked through for shells, plus more for garnish
Minced chives, for garnish
Directions:
To a mixing bowl, add cream cheese, sour cream, lemon juice, Worcestershire sauce, Old Bay, green onions, and a pinch of salt and pepper. Mix well until fully combined.
Add cucumber and crab to the bowl, and gently fold until everything is fully combined.
Transfer mix to a serving dish, and garnish with additional crab, minced chives, and a light dusting of Old Bay, if desired. Serve immediately.
Recipe notes:
*This salad is best served fresh. The dressing can be prepared in advance, but don’t mix in the cucumbers and crab until you’re ready to serve.
*I like to use a mandoline slicer to carefully cut the cucumber into thin, uniform slices.
*You guys know how I feel about this, but get fresh crab if you can. Crab from a can is not the same. I use blue crab.
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