Recipe courtesy of Michael Schlow
Crab Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1311
- Total Fat
- 134
- Saturated Fat
- 20
- Carbohydrates
- 13
- Dietary Fiber
- 8
- Sugar
- 2
- Protein
- 16
- Cholesterol
- 119
- Sodium
- 1616
- Total: 20 min
- Prep: 20 min
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
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
- 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:
- Mix all ingredients into a bowl. Chill until ready to use.