If your king crab legs are whole, thaw if frozen and remove meat from shells. Pat the cooked crab meat dry with paper towels, then chunk into large bite-sized pieces (about 1-inch). Keep chilled until assembly.

Prepare produce

Wash and thoroughly dry the mixed salad greens. Thinly slice the cucumber into half-moons or matchsticks, thinly slice the radishes, peel and dice the avocado into 1/2-inch pieces and immediately toss with a teaspoon of lemon juice (from the dressing amount) to prevent browning. If using mango, peel and dice into similar-size pieces. Finely chop the chives and dill; set aside.

Assemble base

Place the mixed greens in a large bowl or serve individually on chilled plates. Scatter cucumber, radish, mango (if using), and avocado over the greens. Gently arrange the chilled crab pieces on top so they remain a feature of the salad.

Dressing

In a small bowl or jar, whisk together mayonnaise, Greek yogurt, olive oil, lemon juice, Dijon mustard, honey, white wine vinegar, grated lemon zest, salt and pepper until smooth and emulsified. Taste and adjust seasoning — add more lemon for brightness, salt for seasoning, or honey for sweetness. The dressing should be creamy, bright and slightly tangy.

Reserve about 2 tablespoons of dressing for drizzling on the crab pieces and use the remainder to lightly dress the greens. Toss the salad gently to coat, taking care not to break up the crab or avocado.

Finishing & Optional Crunch

Make the toasted panko: heat a small skillet over medium heat, add the butter and melt. Add the panko and stir continuously until golden and crisp, about 2–3 minutes. Stir in the smoked paprika and a pinch of salt. Remove from heat and let cool slightly.

To serve: Arrange dressed salad and crab on plates. Spoon the reserved 2 tablespoons of dressing directly over the crab pieces to highlight their flavor. Sprinkle toasted panko over the top for crunch, then finish with chopped chives and dill. Serve immediately with lemon wedges on the side for extra acidity.