Recipes : Crab Salad : Food Network

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Crab Salad
Recipe courtesy Chef Michael Schlow of Great Bay Seafood in Boston

Ingredients
1 pound peekytoe crab, picked for shells
1/4 cup small dice red onion
1/4 cup small diced English cucumber
2 tablespoons chiffonade basil
2 tablespoons chiffonade mint
1 teaspoon espellette
1/2 cup spicy aioli, recipe follows
2 to 4 tablespoons kosher salt
2 tablespoons fresh lime juice

3 avocados, ripe, for service

Sesame seeds, for garnish
Micro greens, for garnish

Directions
Combine all ingredients in a bowl adjust seasoning
with more spice, salt and lime juice, if needed.

Cut 3 avocados in 1/2 and remove the pit. Slice each 1/2 into 12 slices keep the
slices of each half tightly together, flipping each 1/2 avocado separately and
turn them pit side up so you can stuff them with the crab salad evenly among the 6
avocado halves. Wrap each ball tightly with plastic wrap so they hold their shape.
Garnish the crab rolls with sesame seeds and micro greens.

Ingredients

Spicy Aioli:
1 quart mayonnaise
1/2 cup Thai-chili paste, (recommended: Sriracha)
2 tablespoons espellette pepper
1/4 cup lime juice
2 tablespoons kosher salt
1 tablespoon cayenne pepper

Directions
Mix all ingredients into a bowl. Chill until ready to
use.

Yield: about 1 quart sauce