King Crab Recipe: Crab Salad with Creamy Avocado Dressing
This king crab salad is a delicious seafood salad served with grilled crab, creamy avocado dressing, boiled eggs, and mixed greens.
Total Time45 minutes mins
Course: Main Course, Salad
Cuisine: American
Diet: Gluten Free
Servings: 4 people
Calories: 249kcal
Salad:
- 1 pound King Crab Legs See Recipe Notes
- 1 tablespoon olive oil
- 4 ounces fresh spinach
- 1 Romaine heart, roughly chopped
- 4 boiled eggs (or more if desired), halved
- 1 large tomato, diced (or more if desired)
- 2 limes, quartered
Creamy Avocado Dressing:
- 1 avocado
- ½ cup plain yogurt
- ⅛ teaspoon salt
- 1 lime, juiced
Creamy Avocado Dressing:
Add avocado, yogurt, lime juice, and salt to a blender basin. Blend until creamy. (This dressing is thick, allowing it to work as both a dressing and a sauce to dip the crab into. If you prefer a thinner dressing, add more lime juice.)
Assemble the Salad:
Toss together the romaine hearts and spinach. Use the lettuce as a base for the salad, and then add the tomatoes, boiled eggs, and crab. Serve with limes and the avocado dressing.
Serves 4 as a main course or 6-8 as a side dish.
Crab is typically sold either pre-cooked or alive. This recipe assumes that you are using pre-cooked King crab legs.
Need more help prepping the crab? Learn more here: How to Steam + Crack Crab Legs
No grill? Steamed king crab legs work perfectly in this recipe.
Nutrition information does not include the olive oil, since it is not consumed.
Calories: 249kcal | Carbohydrates: 14g | Protein: 15g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 417mg | Potassium: 762mg | Fiber: 6g | Sugar: 4g | Vitamin A: 5748IU | Vitamin C: 35mg | Calcium: 138mg | Iron: 3mg