Well Dined

6Aug/150

Crab Quinoa Salad with Lemon Butter and Avocado

Well Dined | Crab Quinoa Salad with Lemon Butter and Avocado

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.

Well Dined | Crab Quinoa Salad with Lemon Butter and Avocado

Step 1 - acquire crab legs.  I got a pretty good deal on pre-cooked king crab legs at Costco.

Well Dined | Crab Quinoa Salad with Lemon Butter and Avocado

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. 

Well Dined | Crab Quinoa Salad with Lemon Butter and Avocado

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.

Well Dined | Crab Quinoa Salad with Lemon Butter and Avocado

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
serves 4

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.

One Year Ago - Zucchini Pizza with Burrata and Anchovy
Two Years Ago - Kanikama Salad
Three Years Ago - Zucchini Tart; Lemon Garlic Honey Grilled Chicken; Pasta with Goat Cheese and Basil Oil
Four Years Ago - CSA Week 10

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