Crab Salad

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

    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.