If using refrigerated cooked king crab, pat the crab meat dry with paper towels and gently tear into large bite-size pieces. Keep chilled until assembly to maintain texture.

Wash and dry greens

Rinse romaine and arugula under cold water, spin or pat dry thoroughly to avoid soggy salad. Chop romaine into 1-inch pieces and place in a large mixing bowl; add arugula.

Slice cucumber thinly, julienne red pepper, dice avocado and thinly slice green onions. Lightly toss avocado with 1 teaspoon lemon juice to prevent browning and set aside.

Make dressing

In a small bowl or jar, combine mayonnaise, Greek yogurt, lemon juice, olive oil, Dijon mustard, honey, and grated lemon zest. Whisk (or shake in jar) until smooth and emulsified.

Season dressing with sea salt and freshly ground black pepper. Taste and adjust: add a little more lemon for brightness, a pinch more honey for sweetness, or a few drops of hot sauce if you want heat. Set dressing aside.

Assemble salad

Add cucumber, red pepper, green onions, and most of the chopped dill to the bowl with the greens. Gently toss to combine so ingredients are evenly distributed.

Add the chilled king crab meat to the bowl. Using a large spoon and gentle folding motion, fold the crab into the greens so the meat remains in large pieces and does not break apart.

Drizzle about 2 tablespoons of the dressing over the salad (reserve the rest). Gently toss 2–3 times to lightly coat leaves and crab. The goal is to lightly dress the salad so the crab flavor remains prominent. Add more dressing if desired, up to the remaining amount.

Fold in the diced avocado gently so pieces hold their shape. Taste and adjust seasoning with additional sea salt, pepper, or a squeeze of lemon juice.

Finish & serve

Transfer salad to individual plates or a single shallow serving bowl. Sprinkle toasted sesame seeds, remaining chopped dill, microgreens (if using), and a light dusting of flaky sea salt over the top.

Serve immediately with lemon wedges on the side and any remaining dressing passed at the table.