Recipe courtesy of Michael Schlow

Crab Salad

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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 6 servings
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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

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


  1. Combine all ingredients in a bowl adjust seasoning with more spice, salt and lime juice, if needed.
  2. 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:

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