Snow Crab Salad Recipe

Prepare produce

Rinse and spin dry the mixed baby greens; place them in a large bowl. Thinly slice the cucumber, radishes, and red onion. Halve the cherry tomatoes. Slice the avocado just before assembly and toss slices lightly in a small squeeze of lemon to prevent browning if not using immediately.

Check crab

Inspect the snow crab meat for any shell fragments and gently flake large pieces into bite-sized portions with a fork. Pat the crab meat very lightly with paper towels to remove excess moisture so the dressing will cling.

Arrange the salad: add the cucumber, cherry tomatoes, radishes, and sliced red onion to the bowl with the greens. Gently fold in the crab meat and half the chopped dill and chives, taking care not to break the crab lumps. Add avocado slices on top.

Finish and serve: sprinkle the remaining dill and chives over the salad. Scatter the toasted almonds or wonton strips and microgreens (if using). Serve immediately with lemon wedges on the side and the dressing passed separately or lightly drizzled over the top.

Combine ingredients: In a small bowl or jar, whisk together the mayonnaise, Greek yogurt, lemon juice, olive oil, Dijon mustard, honey, and Worcestershire sauce until smooth and emulsified.

Add briny elements and season: Stir in the chopped capers, salt, and pepper. Taste and adjust: add up to another 1 teaspoon lemon juice for brightness, 1/4 teaspoon salt or a pinch more pepper as needed.

Chill briefly: Let the dressing sit in the refrigerator for at least 10 minutes to allow flavors to meld; whisk again just before serving. If dressing seems too thick, thin with 1–2 teaspoons cold water or more lemon juice to reach desired consistency.