Crispy Avocado Wedges with Crab Salad
Ingredients
Crab Salad
- 8 ounces Lump Crabmeat
- 2 tablespoons Celery, small dice
- 2 tablespoons Red Onion, small dice
- 1 tablespoon Pickle Relish
- 1 tablespoon Mayonnaise
- 1 tablespoon chopped Fresh Cilantro
- 1 teaspoon Chipotle powder
- 1/4 teaspoon Tabasco Sauce
- Pinch of Salt & Pepper
- Micro Greens for garnish
Crispy Avocado
- 2 ripe but firm Avocado
- 4 large Eggs, whisked
- 1 cup Flour
- 1 cup Panko Bread Crumbs
- Pinch of Salt & Pepper
- Vegetable Oil for frying
Method
Crab Salad
- Mash the crabmeat with a fork. In another bowl combine the celery, onion, relish, mayo & seasonings. Combine with crab meat. Set aside.
Deep Fried Avocado
- Fill a deep pan with some oil, a few inches will do. Use enough to cover avocados. Heat over medium high heat. If you have a deep fat frying thermometer, use it. The oil temperature should be 350 to 375 degrees F. Never over crowd the pan when you fry & make sure ingredients are dry (thats what the flour & panko are for.) Overcrowding reduces the oil temperature too much & will affect the searing of the avocado.
- Prepare 3 breading bowls, one with seasoned flour (add some salt & pepper to the flour) another with the whisked egg and the last with panko. Slice avocado in 1/2 and carefully remove from skin, discard pits. Quarter avocados, place wedges one at a time in flour (shake off excess) dip in egg then coat well in panko.
- Place avocado in the oil with plenty of room surrounding each piece. Cook until crispy & slightly browned. Remove from oil with a slotted spoon, top with crab salad, micro greens & serve immediately.
