Serves 6
8 ounces lump crabmeat, cooked and shells removed
½ small cucumber, peeled
¾ cup mayonnaise
¼ cup finely chopped onions
1 hard-boiled egg, cooled and chopped
1 tablespoon fresh lemon juice
½ teaspoon fresh dill, chopped
Salt and freshly cracked black pepper, to taste
Place pieces of crabmeat in a large mixing bowl. Seed the cucumber by cutting it in half lengthwise, and scoop out the seeds with a teaspoon or a melon baller. Dice the cucumber and add to the crabmeat. In a separate bowl, mix the remaining ingredients until well incorporated. Season with salt and pepper. Combine this with the crabmeat mixture, toss, and chill until ready to serve. Place on a bed of lettuce alongside fresh croissants.