Fresh Crab Leg Salad with Radicchio and Lemon



  • 1 watermelon radish, thinly sliced on a mandolin
  • ½ bunch of fresh chives, finely chopped
  • ½ lemon, zest and juice
  • 1 head of radicchio, peeled and separated into leaf “cups”
  • 1 ripe avocado, sliced
  • 1/2 cup Chobani Whole Milk Greek yogurt 
  • Salt to taste
  • 1 portion Tanner Crab Legs from Alaska Home Pack


  • First, crack your crab legs and transfer all of the meat to a bowl.
  • Begin plating by placing radicchio leaf cups on each plate so that they overlap the bottom.
  • Place avocado slices on top of radicchio and sprinkle generously with salt.
  • Create the salad by combining the crab meat with chives, radish, lemon juice and zest, and yogurt. 
  • Spoon crab salad on top of the avocado slices and radicchio. Garnish with extra chives if desired. Enjoy!

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