King Crab Salad with Grilled Avocado
Sweet, succulent Alaskan King Crab with creamy grilled avocado and crisp fresh veggies make this crab salad a perfect indulgent bite!
Prep Time20 minutes mins
Cook Time5 minutes mins
Total Time25 minutes mins
Course: Seafood
Cuisine: American
Keyword: Alaska Crab Recipe, Grilled avocado, King Crab Salad
Servings: 6 servings
Calories: 336kcal
Author: Janet-Mountain Kitchen
For the Crab Salad:
- 1 1/2 lbs. King Crab Meat, cooked & shelled
- 1/4 c. Mayonnaise
- 1/8 c. Mexican Crema
- 2 Tbsp. Green Pepper
- 2 Tbsp. Green Onion
- 1/2-1 Tbsp. Jalapeno
- 1 Tbsp. Cilantro, fresh
- 1/4 tsp. Old Bay Seasoning
- Juice of 1/2 Lemon
- Salt & Pepper to taste
Avocados:
- 3-4 Avocados ,Ripe, medium
- Olive Oil
- Lemon Juice
- Salt to taste
For the Crab Salad:
Dice green peppers, green onions; deseed and dice jalapeno.
Cut crab meat into desired bite size pieces.
Mix crab meat and fresh veggies together in a bowl.
In a separate bowl, mix mayonnaise, Mexican crema, Old Bay Seasoning, and lemon juice.
Pour dressing over crab and veggies, then mix together.
Allow to chill if desired for ~ 1/2 hour, then salt and pepper to taste.
For the Grilled Avocado:
Turn the grill on medium-high to high heat.
Cut avocados in half and remove pit.
Drizzle lemon juice over avocado halves.
Brush with olive oil.
Place flesh side down on the grill, and cook for 2-3 minutes.
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.
Calories: 336kcal | Carbohydrates: 10g | Protein: 23g | Fat: 24g | Sodium: 300mg | Fiber: 7g