From above, a wide platter of glossy little gem leaves is layered with snowy crab, charred asparagus and corn, blush-pink pickled onions, thin radish coins, avocado slices, scattered cilantro, toasted pepitas, and tiny white crumbles of cotija, all drizzled with a vivid orange-red dressing and finished with lime wedges.

Charred Spring Crab Salad with Ancho-Lime Dressing

Name: Charred Spring Crab Salad with Ancho-Lime Dressing
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Cuisine: Tex-Mex Fusion
Ingredients: crab meat, 16 oz picked over for shells; asparagus, 1 bunch trimmed; fresh corn, 2 ears husked; little gem lettuce, 4 heads leaves separated and washed; avocados, 2 sliced; radishes, 6 very thinly sliced; cotija cheese, 1/2 cup crumbled; pepitas, 1/3 cup toasted; cilantro leaves, 1/2 cup loosely packed; red onion, 1 small thinly sliced; lime juice, 3 tbsp divided; orange juice, 2 tbsp; ancho chile powder, 1 1/2 tsp; ground cumin, 1/2 tsp; honey, 1 tsp; garlic, 1 small clove finely grated; Greek yogurt, 1/3 cup; mayonnaise, 2 tbsp; olive oil, 4 tbsp divided; kosher salt, 1 1/4 tsp divided; black pepper, 1/2 tsp

Category Main Course

Prep 25 minutes

Cook 10 minutes

Style Tex-Mex Fusion

Technique Charring

Diet Friendly Pescatarian

Daily Recipe: April 01, 2026

This salad leans Tex-Mex without falling into the usual taco-salad territory. Sweet crab pairs beautifully with charred spring vegetables, creamy avocado, crisp little gem lettuce, and a smoky ancho-lime dressing. Radishes, pepitas, and pickled onions bring crunch, color, and punch, making it feel fresh, seasonal, and camera-ready.

Ingredients (for 4)

Crab meat - 16 oz - picked over for shells
Asparagus - 1 bunch - trimmed
Fresh corn - 2 ears - husked
Little gem lettuce - 4 heads - leaves separated and washed
Avocados - 2 - sliced
Radishes - 6 - very thinly sliced
Cotija cheese - 1/2 cup - crumbled
Pepitas - 1/3 cup - toasted
Cilantro leaves - 1/2 cup - loosely packed
Red onion - 1 small - thinly sliced
Lime juice - 3 tbsp - divided
Orange juice - 2 tbsp
Ancho chile powder - 1 1/2 tsp
Ground cumin - 1/2 tsp
Honey - 1 tsp
Garlic - 1 small clove - finely grated
Greek yogurt - 1/3 cup
Mayonnaise - 2 tbsp
Olive oil - 4 tbsp - divided
Kosher salt - 1 1/4 tsp - divided
Black pepper - 1/2 tsp

Preparation

Step 1 - 🧅🍋⏳

Toss the sliced red onion with 1 tablespoon lime juice and 1/4 teaspoon salt. Let it sit for at least 15 minutes, tossing once or twice.
Step 2 - 🔥🌽🥬

Heat a grill pan or heavy skillet over medium-high heat. Rub the asparagus and corn with 1 tablespoon olive oil and a pinch of salt.
Step 3 - 🌽🔥🥢

Cook the corn, turning occasionally, until lightly blistered and tender, 8 to 10 minutes. Cook the asparagus until crisp-tender with dark charred spots, 4 to 5 minutes. Let them cool slightly.
Step 4 - 🔪🌽🥗

Cut the kernels off the corn cobs and slice the asparagus into 2-inch pieces on a diagonal.
Step 5 - 🥣🍊🌶️

Whisk together the Greek yogurt, mayonnaise, remaining 2 tablespoons lime juice, orange juice, ancho chile powder, cumin, honey, garlic, 2 tablespoons olive oil, 3/4 teaspoon salt, and black pepper until smooth.
Step 6 - 🦀🥄✨

Gently toss the crab meat with 2 tablespoons of the dressing, coating it lightly without breaking it up too much.
Step 7 - 🥬🥑🌈

Arrange the little gem lettuce leaves on a large platter or shallow bowl. Add the charred corn, asparagus, radishes, avocado slices, and pickled onions.
Step 8 - 🦀🥗🥣

Place the dressed crab over the salad in generous clusters. Spoon or drizzle more dressing on top.
Step 9 - 🧀🌿🎉

Top with cotija cheese, toasted pepitas, and cilantro leaves. Serve right away with extra dressing on the side.

Additional

If you want more heat, add a few thin slices of fresh jalapeno or a pinch of chipotle powder to the dressing. For an even more dramatic presentation, serve it on a large white platter and keep the crab in chunky pieces so the contrast with the colorful vegetables really pops. You can also swap in poached shrimp if crab is unavailable, but the delicate sweetness of crab is especially lovely with the smoky ancho and spring produce.