Crab Salad

Name: Crab Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 3 avocados, ripe, for service; 2 Tbsps chiffonade basil; 1 Tbsp cayenne pepper; 454 grams peekytoe crab, picked for shells; 59 milliliters diced English cucumber; 6 servings Micro greens, for garnish; 2 Tbsps kosher salt; 2 Tbsps kosher salt; 59 milliliters lime juice; 2 Tbsps fresh lime juice; 946 milliliters mayonnaise; 2 Tbsps chiffonade mint; 59 milliliters dice red onion; 2 Tbsps espellette pepper; 6 servings Sesame seeds, for garnish; 118 milliliters Thai-chili paste, (recommended: Sriracha); 1 teaspoon espellette

This recipe serves 6. One serving contains 1323 calories, 10g of protein, and 137g of fat. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. A mixture of avocados, mayonnaise, kosher salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

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

Ingredients you will need

Lime Juice

Seasoning

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Avocado

Crab

Wrap

Equipment you will use

Plastic Wrap

Garnish the crab rolls with sesame seeds and micro greens.

Ingredients you will need

Sesame Seeds

Greens

Roll

Crab

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

Equipment you will use

Bowl

Equipment

Bowl

Plastic Wrap

Ingredients

Servings:

avocados, ripe, for service 2Tbsps

chiffonade basil 1Tbsp

cayenne pepper 454grams

peekytoe crab, picked for shells 59milliliters

diced English cucumber 6servings

Micro greens, for garnish 2Tbsps

kosher salt 2Tbsps

kosher salt 59milliliters

lime juice 2Tbsps

fresh lime juice 946milliliters

mayonnaise 2Tbsps

chiffonade mint 59milliliters

dice red onion 2Tbsps

espellette pepper 6servings

Sesame seeds, for garnish 118milliliters

Thai-chili paste, (recommended: Sriracha)1teaspoon

espellette

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Hahn Winery Santa Lucia Highlands Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 17 dollars per bottle.