Spicy Crab & Avocado Salad Recipe

Prepare lettuce cups

Gently separate and wash the lettuce leaves. Pat dry thoroughly with paper towels or spin in a salad spinner. Trim thick stems so leaves lay flat and set aside in the refrigerator to keep crisp.

Dice produce

Peel and dice the avocado into 1/2-inch cubes, toss immediately with 1/2 teaspoon lime juice (from the dressing lime) if desired to slow browning. Seed and dice the cucumber and red pepper into similar-size pieces. Thinly slice the green onions, keeping whites and greens slightly separated.

Flake crab

If using fresh cooked crab, pick through and flake into bite-size pieces, removing cartilage. If using imitation crab, use your fingers or a fork to shred into chunks roughly the same size as the diced veggies. Put crab in a medium mixing bowl.

In a small bowl, whisk together mayonnaise, Greek yogurt, Sriracha, lime juice, soy sauce, toasted sesame oil, honey, grated ginger, minced garlic, salt, and black pepper until smooth and emulsified. Taste and adjust: add more Sriracha for heat, more lime for brightness, or a pinch more honey if too sharp.

Pour about two-thirds of the dressing over the flaked crab in the mixing bowl. Add the diced cucumber, red pepper, and the white parts of the green onion. Gently fold to combine, taking care not to mash the crab or avocado. Taste and add more dressing as needed so mixture is coated but not soggy. Adjust salt and pepper.

Carefully fold the diced avocado and chopped cilantro into the crab mixture last to avoid mashing. Reserve a tablespoon of dressing for drizzling on finished cups, if desired.

Arrange lettuce leaves on a serving platter. Using a spoon, divide the crab-avocado mixture evenly among the leaves (about 2 tablespoons filling per leaf for 8 cups). Gently mound the filling to create an attractive cup.

Drizzle reserved dressing or an extra teaspoon over each cup if desired. Sprinkle toasted sesame seeds and the green parts of the sliced green onions over the top. Add an optional extra Sriracha drizzle for heat and serve with lime wedges on the side.

Serve immediately for best texture. If making ahead, keep the crab mixture and lettuce leaves separate; store crab mixture refrigerated up to 24 hours (the avocado may brown slightly—stir in a little extra lime and dressing before serving). Do not assemble more than an hour ahead to avoid sogginess.