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I made up this recipe based on an amazing dish I had at Foxley Bistro in Toronto and it’s become a household favorite. I believe the restaurant version was made with Blue crab but I use whatever I can find. The original also had something crunchy – I think it might have been fried onions – that I have yet to recreate. Incredibly simple to make, impressive to serve and delicious thai-inspired flavors. I make it as an appetizer although it’s quite filling.
I’ve experimented with the crab from the deli at Whole foods, canned lump meat crab and canned shredded crab that was in the cupboard for some reason. I advise against using shredded crab as the flavor turned out weird when I tried it.
One avocado serves two people and I usually just add a little bit of each ingredient until it reaches the proper acid/heat/sesame flavor balance that I like.
Another note – for presentation purposes I like to keep the skin of the avocado in tact but recently I’ve been taking the skins off since after the initial presentation everything gets mixed around on the plate and taking the skin off makes it easier to eat.