Salade de king crab avec une sauce crémeuse à l’avocat

Ingrédients

• 1 pound King Crab Legs (See Recipe Notes)
• 1 tablespoon olive oil
• 4 ounces fresh spinach
• 1 Romaine heart, roughly chopped
• 4 boiled eggs (or more if desired), halved
• 1 large tomato, diced (or more if desired)
• 2 limes, quartered
• 1 avocado
• 1/2 cup plain yogurt
• 1/8 teaspoon salt
• 1 lime, juiced

Préparation

1. 1

   --- Grilling Crab: ---

2. 2

   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.

3. 3

   --- Removing Crab Meat: ---

4. 4

   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.)

5. 5

   --- Creamy Avocado Dressing: ---

6. 6

   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.)

7. 7

   --- Assemble the Salad: ---

8. 8

   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.