Slice English cucumber into thin rounds. Finely dice red onion and chop fresh dill until fragrant. Pat dry on paper towels to remove excess moisture.

Gently drain fresh lump crab meat in a fine mesh colander and pat dry with paper towels.

In a small bowl, whisk together lemon juice, extra-virgin olive oil, salt, and pepper until emulsified.

In a large bowl, gently fold cucumber, red onion, dill, and crab meat. Drizzle dressing over top and toss carefully.

Cover the bowl with plastic wrap and refrigerate for at least 20 minutes.

Divide the salad among plates or bowls. Garnish with capers and chopped chives if desired.