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.
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
Mix all ingredients into a bowl. Chill until ready to use.
Yield: about 1 quart sauce















Chicken on a Dime
Paula's Best Dishes
Conscious Cooking
Barbecue Secrets
Cooking for Kids
10 Ways to Measure Perfect Portion Sizes
Healthy Fall Recipes
Salad Recipe Collection
Easy Weeknight Dinner Recipes
Simple, Satisfying Snacks

