Step 1: Prepare the Ingredients

Shred the Imitation Crab: Use your hands or a fork to shred the imitation crab meat into bite-sized pieces. If it’s too cold straight from the fridge, let it sit out for a few minutes to soften for easier shredding.

Dice the Vegetables: Wash and dice the cucumber and avocado into small, bite-sized pieces. If using fresh corn, boil it for a few minutes, let it cool, and then cut off the kernels.

Step 2: Mix the Salad

Combine Vegetables and Crab: In a large mixing bowl, add the shredded imitation crab, diced cucumber, avocado, and corn. Gently toss to combine.

Make the Dressing: In a small bowl, whisk together mayonnaise, sour cream, and lemon juice until smooth. Season with salt and pepper to taste. If using, add the chopped dill to the dressing for extra flavor.

Dress the Salad: Pour the dressing over the crab and vegetable mixture. Toss gently until everything is well coated with the dressing. Adjust seasoning if necessary.

Step 3: Serve

Chill (Optional): For a refreshing taste, you can chill the salad in the refrigerator for about 30 minutes before serving.

Garnish and Serve: Serve the salad on a bed of mixed greens. Garnish with additional dill or a lemon wedge if desired.