Recipe courtesy of Michael Schlow
Episode: Boston
Crab Salad
20 min
20 min
6 servings
20 min
20 min
6 servings


  • 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
Spicy Aioli:
  • 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


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.

Spicy Aioli:

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

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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