Everyone knows that crab legs go perfectly with drawn (melted) butter, especially if it had lemon and garlic in it. But what do you do if you are craving that combo in a lighter dish? Melissa and I decided to make a quinoa salad incorporating those flavors, along with fresh avocado, to keep things nice and light. Yum.
Step 1 - acquire crab legs. I got a pretty good deal on pre-cooked king crab legs at Costco.
Step 2 - remove crab meat. This was both thrilling and frustrating. I felt compelled to extract every last shred of meat from those suckers - not an easy task, but very rewarding. This will take a while, so start cooking your quinoa in the meantime (Step 1.5? 2.5? I give up). We used a 3:1 mixture of white and black quinoa because we thought it would look pretty (we were right), you can use whatever you like.
Combine the quinoa with the crab meat, and toss with lemon garlic melted butter. Then fold in capers, parsley, chives, and diced avocado. Season to taste and enjoy immediately.
This salad is the perfect way to enjoy seafood in the summer without feeling like you've gone overboard (pun intended).
Crab Quinoa Salad with Lemon Butter and Avocado
a Well Dined / Smells Like Brownies collaboration
1 cup dry quinoa
2 cups water
1 1/2 lbs king crab legs, or 1 lb lump crab meat
6 tbsp unsalted butter
2 large cloves garlic, minced
juice of 1 lemon
1/4–1/2 tsp salt
1 large ripe avocado, cut into cubes
1 tbsp capers, drained
2 tbsp chopped parsley
2 tsp minced chives
Bring the quinoa and water to a boil, then cover and cook for 15–20 minutes, or until the tails have appeared and the water is absorbed.
Meanwhile, extract the crab meat and discard the shells.
Combine the butter and garlic in a small pot over low heat. Melt the butter, then simmer for 3 minutes more (do not allow to brown). Remove the butter from the heat and add the lemon juice and salt to taste.
Toss the quinoa with the crab and lemon butter. Fold in the avocado, capers, and fresh herbs.
Taste and adjust seasonings as needed. Serve immediately.
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