Crab Salad

Prep Time: 20 Minutes

Cook Time: 0 Minutes

Ready In: 20 Minutes

Servings: 6

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

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:

1. Combine all ingredients in a bowl adjust seasoning with more spice, salt and lime juice, if needed.
2. 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.
3. Spicy Aioli:
4. Mix all ingredients into a bowl. Chill until ready to use.
5. Yield: about 1 quart sauce
6. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

By RecipeOfHealth.com