Alaskan King Crab Salad with Grilled Avocados is an indulgent treat perfect for a spring or summer meal.

King Crab Salad with Grilled Avocado

  • Author: Janet Bowman
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x


Sweet, succulent Alaskan King Crab with creamy grilled avocado and crisp fresh veggies make this crab salad a perfect indulgent bite!



For the Crab Salad:

  • 1 1/2 lbs. cooked, shelled King Crab Meat
  • 1/4 c. Mayonnaise
  • 1/8 c. Mexican Crema
  • 2 Tbsp. diced Green Pepper
  • 2 Tbsp. diced Green Onion
  • 1/21 Tbsp. diced Jalapeno
  • 1 Tbsp. chopped Cilantro
  • 1/4 tsp. Old Bay Seasoning
  • Juice of 1/2 Lemon
  • Salt & Pepper to taste


  • 34 medium, ripe Avocados
  • Olive Oil
  • Lemon Juice
  • Salt to Taste


For the Crab Salad:

  1. Dice green peppers, green onions; deseed and dice jalapeno.
  2. Cut crab meat into desired bite size pieces.
  3. Mix crab meat and fresh veggies together in a bowl.
  4. In a separate bowl, mix mayonnaise, Mexican crema, Old Bay Seasoning, and lemon juice.
  5. Pour dressing over crab and veggies, then mix together.
  6. Allow to chill if desired for ~ 1/2 hour, then salt and pepper to taste.

For the Grilled Avocado:

  1. Turn the grill on medium-high to high heat.
  2. Cut avocados in half and remove pit.
  3. Drizzle lemon juice over avocado halves.
  4. Brush with olive oil.
  5. Place flesh side down on the grill, and cook for 2-3 minutes.
  6. Remove and sprinkle with salt.

To assemble, spoon chilled king crab salad onto avocado halves in desired amount.  Garnish with cilantro, serve with a lemon wedge, and enjoy!


  • If unable to find Alaskan King Crab, substitute other crab meat such as Dungeness or Lobster.  (In a desperate pinch, use imitation crab.)
  • If in defrosting cooked crab there is excessive liquid after shelling, pat crab dry with paper crab.
  • Use amount of jalapeno desired to achieve the spice level you want.
  • Category: Seafood
  • Method: From the Sea