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Tempura California Avocado with Crab Salad

Tempura California Avocado with Crab Salad
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ingredients

Serving Size: 12

6 Fresh California Avocados*, halved, peeled and seeded
3 cups all-purpose flour
2 1/4 cups club soda, chilled
3 eggs
As needed Oil for frying
Crab Salad (recipe follows)
Sriracha Mayonnaise (recipe follows)
2 Tbsp. minced chives (6 tsp)
1 Tbsp. sriracha hot sauce
Crab Salad (Yield: 30 oz./4 ½ cups)
1 1/2 lbs. crab meat
3/8 cup finely diced celery
2 Tbsp. minced chives
3/8 cup mayonnaise
1/4 cup sour cream
1 1/2 tsp. lemon juice
3/4 tsp. Dijon mustard
As needed Salt and pepper to taste
Sriracha Mayonnaise (Yield: 3/4 cup)
3/4 cup mayonnaise
3 Tbsp. sriracha hot sauce
3/8 tsp. toasted sesame oil

Remember to check the label when you shop.

NOW in season! Learn where to find them

Instructions

Crab Salad:

  1. Mix mayonnaise, sour cream, lemon juice, and Dijon mustard together in a bowl. Add crab meat, celery, and chives and mix gently, being careful not to overmix. Set aside.

Sriracha Mayonnaise:

  1. Mix all ingredients together.

Tempura Avocado:

  1. Heat oil for frying to 350°F. Whisk egg and club soda together. Add this mixture to the flour and mix until combined. Dip each avocado half into the batter and then fry for 30-60 seconds. Remove from fryer and drain the avocado halves on a paper towel-lined tray.

Assembly:

  1. Place one fried avocado half on each plate (cavity side up). Top each with 2 ½ oz. of the crab salad. Zigzag 1 tablespoon of sriracha mayonnaise on top of each of the crab salad and avocado plates. Garnish each with minced chives. Place 3 dots of sriracha hot sauce around each finished avocado plate. Serve.

*Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.

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