Thai Crab Salad (Lump & Snow) With Coconut Lime Dressing

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Prep Time: 15-20 min
Cook Time: 10 min

This is a dish I’ve been waiting to do for a while.  I use Alaskan Snow Crab that I buy in bulk and keep in my freezer.  I also like to always have some lump crab meat on hand from the local restaurant supply store.  Once your prep is done the dish comes together quickly and it’s a great dish to have done ahead of time if you’re planning a party.  Hope you enjoy. 



  • 1 Julienned Carrot
  • 1 Julienned Green Apple
  • Papaya (Optional)
  • Sliced Red Onion 
  • Sliced Red Cabbage
  • Julienned Shallots
  • Julienned Cucumber
  • 2 Thai Chili
  • Handful Green Onion
  • Basil
  • Handful Mint
  • Handful Cilantro
  • Handful Micro Greens
  • Tablespoon Rice Power 
  • Lump Crab (10oz)
  • Snow Crab Cluster


  • 1-2 Limes Juiced and Zest
  • 1 Teaspoon Fish Sauce
  • 1/3 Can Coconut Milk
  • 1 Tablespoon Sugar
  • 1/2 Cup Rice Wine
  • Dried Thai Chili Powder (to taste)
  • Teaspoon of Grated Ginger and Garlic


  1. Prep and cut all of your vegetables and set aside
  2. Steam Snow Crab Cluster until warmed through, about 10 minutes
  3. In a food processor add all ingredients and blend on low for a few minutes until dressing comes together.
  4. Toss salad with vegetables and dressing and add to a large serving plate.  Then top with lump and snow crab.  I like fresh mint and a drizzle of dressing on top of the crab!