King Crab Salad

I don’t get the opportunity to make crab very often due to its price tag, but it’s absolutely delicious and I leap at the opportunity whenever it presents itself. In this case, some very affordable King Crab at Wegman’s gave me the chance to feature it and, in conjunction with my husband, I came up with this delicious summer salad idea. It combines some incredible, fresh, local produce (well… except for avocado…) with the delicious, naturally buttery crab. It’s truly divine.

Of course, customization is highly encouraged. You can sub in or out for your favorite additions- just let us know in the comments if you find an especially delicious variable that we should all make sure to include next time!

Difficulty: easy
Time: 20 min



King Crab Salad
Ingredients
1 c quinoa, dry
3 ears of fresh corn
1 lb king crab, removed from the shell
1.5 c cherry tomatoes, halved
4 c baby spinach leaves
1 avocado, chopped
1 lemon
1 tbsp olive oil
1 tbsp white wine vinegar
1 tsp black pepper

Follow the directions on the box to get your quinoa cooking, omitting any fat or salt. After that, get your corn cooking. You can use your favorite method, but I usually go with the microwave. To do this, shuck the corn, wrap it in wax paper, and microwave the 3 ears for 7.5 minutes. Grilling would also be a great option, but I strongly advise against boiling. Boiling vegetables actually leaches out nutrients so it’s best to avoid it whenever possible!

When the corn is done carefully cut off the kernels so you can use them in the recipe.

Also follow any directions on cooking the crab, if necessary. A lot of times it will come pre-cooked!

As the corn and quinoa are cooking you can combine the crab, tomatoes, spinach, and avocado in a bowl. Juice the lemon into a separate, small bowl. Add the olive oil, white wine vinegar, and black pepper and whisk until well combined.

When the corn and quinoa are ready, add them to the crab mixture and toss gently. Drizzle the vinegar mixture evenly over the top and toss again to evenly coat. Then enjoy this delicious summer meal!

Servings: 4
Serving size: 1.5-2 cups
Nutrition: calories 475; carbs 53g; fat 15g; protein 44g; sodium 1267mg; iron 26mg