King Crab Truffle Salad Recipe

Prepare crab

If the king crab is cold from the refrigerator, bring it to room temperature for 10–15 minutes. Gently break the crab meat into large, bite-sized chunks, discarding any shells. Pat dry lightly with paper towels to remove excess moisture.

Make spicy mayonnaise

In a medium bowl combine the mayonnaise, sriracha, and lemon juice. Whisk until smooth and evenly colored. Taste and adjust heat by adding more sriracha if you want spicier. This yields a smooth spicy mayo base.

Prepare avocado-truffle dressing

Halve and pit the avocado. Scoop the flesh into a blender or bowl. Add the minced shallot, white truffle oil, olive oil, 1/4 teaspoon of sea salt, and 1/8 teaspoon black pepper. Puree or mash until smooth but still slightly creamy. If the dressing is too thick, add 1–2 teaspoons of water or lemon juice to reach a pourable but thick consistency.

Combine crab with dressings

Gently fold the crab meat into the spicy mayonnaise, coating the pieces lightly — you want a thin, even glaze rather than drowning the crab. Reserve about 1 tablespoon of spicy mayo for garnish if desired. Toss the coated crab with about half of the avocado-truffle dressing to impart truffle and avocado flavor without overwhelming the crab. Taste and add more dressing or mayo in small increments until balanced.

Prep salad base

Place the mixed baby greens in a large bowl and gently toss with a light pinch (about 1/8 tsp) of sea salt and a few cracks of black pepper. Add the thinly sliced cucumber and radish and toss gently to combine. Do not overdress — the crab mixture and truffle dressing will provide most flavor.

Plate the salad

Divide the tossed greens among 2 plates (or serve family-style). Using a spoon or tongs, arrange the crab mixture in generous mounds on top of the greens. Drizzle the remaining avocado-truffle dressing in thin lines over the crab and greens. Finish with a delicate drizzle (about 1/2 teaspoon per plate) of extra white truffle oil to heighten aroma—use sparingly so the oil does not overpower the dish.

Garnish and finish

Scatter microgreens (if using) and toasted sesame seeds over the top for texture and visual contrast. Place a lemon wedge at the side of each plate to allow diners to add brightness. If you reserved spicy mayo, dot a few small quenelles or drops around the plate for a decorative and flavor accent.

Serve

Serve immediately so the greens remain crisp and the truffle aroma is at its freshest. Encourage diners to squeeze a little lemon over their portion to brighten flavors.