Salad: United States – Alaska Cuisine – Alaskan Crab and Avocado Salad

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Total 20 min

Ingredients

- 1 lb (454 g) cooked Alaskan King Crab meat, picked into bite-sized pieces
- 2 ripe avocados, about 10–12 oz (280–340 g) total, halved, pitted and sliced
- 1 medium English cucumber, thinly sliced, about 8 oz (225 g)
- 6 cups (about 180 g) mixed salad greens or butter lettuce, torn
- 8 oz (225 g) cherry tomatoes, halved (optional)
- 1 small shallot, minced — about 2 tbsp (30 g)
- 2 tbsp (30 ml) fresh chopped dill
- 2 tbsp (12 g) chopped fresh chives
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- 3 tbsp (45 ml) fresh lemon juice (about 1 large lemon)
- 1 tsp (5 ml) lemon zest
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 tbsp (15 ml) rice vinegar or apple cider vinegar
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) honey or maple syrup
- 1/4 tsp (1.5 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper, plus more to taste
- Flaky sea salt for finishing (optional)
- Lemon wedges for serving

Instructions

Short Description:
A bright, light salad that showcases sweet Alaskan King Crab with creamy avocado, crisp cucumber, and fresh local herbs, dressed in a lemony vinaigrette that complements the crab's natural flavor.

Regional Notes:
This Alaska variation centers on Alaskan King Crab meat—often freshly cooked or thawed from local legs—and simple, cold ingredients found in coastal Alaskan kitchens like cucumbers and fresh dill. The dressing is deliberately light to let the crab's sweetness and the richness of avocado shine, rather than masking them with heavy sauces.

1. If using crab legs, ensure they are fully cooked, cooled, and the meat is picked clean of shells; measure about 1 lb (454 g) of picked meat and cut into bite-sized pieces.
2. In a small bowl, whisk together lemon juice, lemon zest, rice vinegar, Dijon mustard, and honey until combined. Slowly drizzle in the extra-virgin olive oil while whisking to emulsify. Season the vinaigrette with 1/4 tsp (1.5 g) kosher salt and 1/4 tsp (0.5 g) black pepper; adjust to taste.
3. In a large bowl combine the salad greens, sliced cucumber, halved cherry tomatoes (if using), minced shallot, chopped dill, chives, and parsley. Toss gently to distribute ingredients.
4. Add the picked crab meat to the bowl with the greens and vegetables. Pour about two-thirds of the vinaigrette over the salad and gently toss once or twice to coat the crab and greens without breaking up the crab pieces.
5. Arrange the salad on a serving platter or divide among 4 plates. Fan avocado slices over the top (or tuck slices around the salad) and drizzle the remaining vinaigrette lightly over the avocado.
6. Finish with a light sprinkle of flaky sea salt and an extra pinch of chopped dill or chives. Serve immediately with lemon wedges on the side.