Crab Avocado Salad
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.
- 1 can of lump meat crab ~ 120 g or 4 oz
- 1 ripe avocado
- A large handful of roughly chopped cilantro
- 3 tablespoons of toasted white sesame seeds
- 3 teaspoons of sriracha
- 2 tablespoons finely diced red onion
- 1 tablespoon of soy sauce
- 2 tablespoons of sesame oil
- A bit of mayonnaise if you like it creamier
- Juice of 2 limes (lemons work too)
- 2 tablespoons of tobiko - I buy it frozen from the Chinese grocer
1Thoroughly rinse and drain the canned crab meat. There might be a proper technique for this but I just put in through a strainer under lots of cold water and then press it and let it sit for a while to remove the extra water.
2In a medium sized bowl mix the crab, cilantro, sesame seeds, siracha, red onion, soy, sesame oil, tobiko, mayo and lime juice. Add a little bit of each ingredient until you achieve a good balance of spice from the sriracha, acidity from the lime and sesame flavor, without completely overpowering the crab. I like a strong cilantro flavor so I add a lot of it–chopping it very fine makes it less overwhelming.
3Slice the avocado in half and remove the pit, but leave the skin in tact. I like to sprinkle some lemon or lime juice on the avo.
4Divide and scoop the crab mixture into each avocado half. Depending on the size of the avocado I usually have too much filling so I just pile it on really high.
5I like to finish the dish by garnishing it with some cilantro on top. I then draw patterns on the plate with the sriracha squirt bottle and sprinkle some toasted sesame seeds over the whole thing. This adds to the presentation but also ups the heat.
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