Alaska Red King Crab Salad with Avocado, Grapefruit and Citrus Ginger Vinaigrette
Alaska Red King Crab Salad with Avocado, Grapefruit and Citrus Ginger Vinaigrette

Alaska Crab Salad with Avocado, Grapefruit & Citrus-Ginger Vinaigrette

By Alaskan King Crabs    

October 22, 2015

Alaska Crabmeat Salad with Butter Lettuce, Avocado, Grapefruit, and Citrus Ginger Vinaigrette Dressing.

  • Prep: 30 mins
  • Yields: 4 Servings


Citrus Ginger Vinaigrette Dressing

2 Tablespoons fresh lemon juice

2 Tablespoons fresh lime juice

1 Tablespoon orange juice concentrate

1 Tablespoon finely minced fresh ginger

2 teaspoons Dijon mustard

1 Tablespoon honey

1/3 cup salad oil or light olive oil

1/4 teaspoon salt

pinch cayenne


2 lbs. Cooked Alaska Crab legs (King, Snow or Dungeness), thawed if necessary

1 large or 2 small Ruby Red grapefruit

1 head butter lettuce

1 small head Belgian endive

1 avocado

1/3 cup sliced almonds, lightly toasted

1/4 cup pomegranate seeds (optional)


Citrus Ginger Vinaigrette Dressing

1Make the vinaigrette first: In a small bowl, whisk together all ingredients until well combined.

2Cover and refrigerate until ready to serve. (You can make the vinaigrette up to 3 days in advance.)

Prepare Crabmeat

1Using kitchen shears, cut cooked Alaska crab shells open and remove crabmeat from shells. Chop or shred meat, if desired.

Prepare Salad

1Cut the peel and all the white pith from the grapefruit, exposing the flesh. With a small paring knife, cut out the grapefruit segments and place in a bowl; set aside.

2Wash the butter lettuce and spin dry.

3Use mainly the inner leaves of the butter lettuce, tearing larger leaves into bite-sized pieces if necessary.

4Cut the "root" end off the Belgian endive, then peel off each leaf.

5Arrange the leaves in a stack and cut them in half lengthwise.

6Cut the avocado in quarters; peel and slice thinly.


1Toss the lettuce and endive with half of the vinaigrette.

2Divide between 4 oversized dinner plates, placing the greens in high mounds and pulling some endive pieces to the top.

3Divide the avocado slices and grapefruit segments on top of each salad.

4Divide the crabmeat between salads then sprinkle salad with toasted almonds and pomegranate seeds.

5Pass the remaining salad dressing to drizzle over the top of the crab and Serve immediately.

Cook's Tip: This salad is geared toward the fall and winter, with the inclusion of Ruby Red grapefruit and pomegranate. For a wonderful summer version, replace the grapefruit with 2 oranges and the pomegranates with raspberries or blackberries that have been cut in half.

Nutrients per serving (with Alaska King Crab): 593 calories, 33g total fat, 4g saturated fat, 50% calories from fat, 95mg cholesterol, 48g protein, 28g carbohydrate, 9g fiber, 2140mg sodium, 229mg calcium and 460mg omega-3 fatty acids.
Recipe and photo courtesy of The Alaska Seafood Marketing Institute
Alaska Seafood Marketing Institute


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