Begin by chopping the crab into small bite-sized pieces. Cut it evenly so every scoop of the salad gets a good amount of seafood. If using imitation crab, pull it apart gently before chopping to keep the texture soft and flaky.

Finely chop the celery, cucumber, and onion. Keep the pieces small so they blend smoothly into the salad and give you a consistent crunch in every bite. If using a regular cucumber, remove the seeds first to prevent excess moisture.

In a separate bowl, stir together the Greek yogurt, fresh lemon juice, dill, salt, and pepper. Mix until completely smooth and creamy. Taste and adjust the seasoning if you prefer it tangier, saltier, or more herb-forward.

Add the chopped crab and vegetables into the bowl of creamy dressing. Use a spatula or large spoon to fold everything together gently. Keep folding until all the ingredients are evenly coated without breaking the crab pieces too much.

Place the salad in the fridge to chill for at least 20–30 minutes. This helps the flavors blend and makes the texture colder and more refreshing. Serve it on its own, in lettuce cups, or over a bowl of crisp greens.