Crab Salad

Recipe courtesy Chef Michael Schlow of Great Bay Seafood in Boston
Show: Giada's Weekend Getaways Episode: Boston

Photo: Crab Salad

TOTAL TIME: 20 min
Prep: 20 min
Inactive Prep: --
Cook: --
 
YIELD: 6 servings
LEVEL: Easy

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
    SPICY AIOLI:
    • 1 quart mayonnaise
    • 1/2 cup Thai-chili paste, (recommended: Sriracha)
    • 2 tablespoons espellette pepper
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    Directions

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

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

    Yield: about 1 quart sauce

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