Crab Salad

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