Preheat grill to medium-high heat. Brush legs with olive oil to prevent them from sticking to the grill. Place crab legs on grill in a single layer, and grill 4-5 minutes total for thawed crab legs or 10-11 minutes total for frozen legs. Flip legs about halfway through grill time.
Removing Crab Meat:
Use a crab cracker to remove crab meat from shells, or use a chef’s knife and kitchen shears. (Check the Recipe Notes for a tutorial link.)
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.
Notes
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 LegsNo grill? Steamed king crab legs work perfectly in this recipe.Nutrition information does not include the olive oil, since it is not consumed.