<span data-slate-fragment="JTVCJTdCJTIydHlwZSUyMiUzQSUyMnBhcmFncmFwaCUyMiUyQyUyMmNoaWxkcmVuJTIyJTNBJTVCJTdCJTIydGV4dCUyMiUzQSUyMkNhbGlmb3JuaWElMjBDcmFiJTIwYW5kJTIwUXVpbm9hJTIwU2FsYWQlMjBpcyUyMGElMjBsaWdodCUyMGFuZCUyMHJlZnJlc2hpbmclMjBkaXNoJTIwdGhhdCdzJTIwcGFja2VkJTIwd2l0aCUyMHByb3RlaW4uJTIwU2VydmUlMjBhcyUyMGElMjBmaWxsaW5nJTIwc2lkZSUyQyUyMG9yJTIwbGlnaHQlMjBtYWluLiUyMiU3RCU1RCU3RCU1RA==">California Crab and Quinoa Salad is a light and refreshing dish that's packed with protein. Serve as a filling side, or light main.</span>
Serve something different tonight with California Crab and Quinoa Salad!
This chilled, crab-packed salad is an incredible side dish or light main dish that’s as delicious as it is easy to toss together.
Fluffy quinoa combines with sweet mango, creamy avocado, zesty green onions, and large pieces of tender Alaska King Crab Legs in a dish that’s sweet, succulent, and super healthy. You’ve got protein-rich quinoa, healthy-fat-filled avocado, and Alaska King Crab which is a great source of low-fat, low-cal, high-quality protein. #winning!
This salad was inspired by two rolls Ben and I always order at our favorite sushi spot. We’ll usually get some specialty rolls plus a California Roll (crab, avocado, and cucumber) and Sunshine Roll (tuna, mango, and cream cheese).
I took what I like best about both rolls – crab, avocado, and mango – and made it into a bright and sunny, feel-good salad!
Start with 1-1/2lbs Alaska King Crab Legs. Typically they’ll come frozen from the grocery store, so be sure to thaw in the refrigerator before removing the meat inside the shells.
Getting the meat out of the legs is easier than you may think. Use sharp kitchen shears to snip up the smooth sides of the shells.
Next, pry the shell open and peel out the meat.
Next, hand-shred the meat into big hunks. You’ll get about 9oz total. I can’t even look at this picture without drooling. Alaska King Crab is sweet and succulent. SUCH a treat!
Now cook 1 cup quinoa in a 1-1/2 cups water with a dash of salt. Let the quinoa come to room temperature or stash in the fridge to chill. This salad is great served at either temperature.
To the cooked and cooled quinoa add 1 chopped mango, 1 chopped avocado, and 1 chopped green onion, then add the shredded crab.
Finally, whip up a quick and easy Lemon-Agave Vinaigrette to bring the salad together.
That’s just 6 Tablespoons extra virgin olive oil with 5 Tablespoons fresh lemon juice (about 1-1/2 lemons,) 1 Tablespoon agave nectar (could use honey,) 1 minced garlic clove, and lots of salt and pepper. Shake in a jar or whisk in a bowl to combine then drizzle over the salad.
You might not need all of it – just add to your heart’s desire!
Scoop into bowls then enjoy!
This is a fabulous dish to make on Sunday then eat all week. Like I mentioned, it’s delicious either cold or room temperature. I hope you enjoy and, I promise, eating healthy never tasted so good!
Ingredients
- 1 cup quinoa, pre-rinsed
- 1-3/4 cups water
- 1-1/2 lbs King Crab Legs, thawed then meat removed and hand-shredded into big chunks
- 1 mango, chopped
- 1 avocado, diced
- 1 green onion, chopped
- salt
For the Lemon-Agave Vinaigrette:
- 6 Tablespoons extra virgin olive oil
- 5 Tablespoons fresh lemon juice, ~1-1/2 lemons
- 1 garlic clove, pressed or minced
- 1 Tablespoon agave nectar, or honey
- salt and pepper
Directions
- Add quinoa and a pinch of salt to a medium sized saucepan with 1-1/2 cups water. Place a lid on top then turn heat down to low and simmer until tender, about 15 minutes. Fluff with a fork then transfer quinoa to a large mixing bowl and cool slightly — can be made up to 3 days ahead of time.
- In a large bowl combine cooked quinoa, crab, mango, avocado, and green onion then season with salt. Add ingredients for Lemon-Agave Vinaigrette into a jar with a tight-fitting lid then shake to combine or whisk together in a small bowl. Pour over quinoa mixture (may not need all of it) then toss to coat and serve.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Searching for a last minute crab salad recipe and came across this recipe. I will definitely add it to my Christmas menu. Cheers!
This looks lovely! About how many servings does it make?
Whoops! Forgot to include that – it serves 6 as a side. :)
Loved it! And so did my hubby. It is a new regular at our house. Do you have nutritional info with it? I didn’t see it.
So glad to hear! I don’t calculate nutritional info for my recipes, but recommend this recipe calculator tool: http://www.livestrong.com/recipes/create/
Kristin, I need your help! Was planning to make this recipe for supper tonight and should have read the recipe more fully before. I just bought the crab today so it hasn’t been thawed. I also wanted to make sure, do I have to steam it first for this recipe or just open up and use?? Thanks!
The crab doesn’t need to be steamed – just thawed! You can try running then under cold running water to try and help the thawing process!
Thanks so much for the help! Turned out great :)