Crab Avocado Salad Recipe foodio

Name: Crab Avocado Salad Recipe foodio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can of lump meat crab ~ 120 g or 4 oz; 1 ripe avocado; A large handful of roughly chopped cilantro; 3 tablespoons of toasted white sesame seeds; 3 teaspoons of sriracha; 2 tablespoons finely diced red onion; 1 tablespoon of soy sauce; 2 tablespoons of sesame oil; A bit of mayonnaise if you like it creamier; Juice of 2 limes (lemons work too); 2 tablespoons of tobiko - I buy it frozen from the Chinese grocer

Servings: persons

1 can of lump meat crab ~ 120 g or 4 oz
1 ripe avocado
A large handful of roughly chopped cilantro
3 tablespoons of toasted white sesame seeds
3 teaspoons of sriracha
2 tablespoons finely diced red onion
1 tablespoon of soy sauce
2 tablespoons of sesame oil
A bit of mayonnaise if you like it creamier
Juice of 2 limes (lemons work too)
2 tablespoons of tobiko - I buy it frozen from the Chinese grocer

1
Thoroughly rinse and drain the canned crab meat.
2
There might be a proper technique for this but I just put in through a strainer under lots of cold water and then press it and let it sit for a while to remove the extra water.
3
In a medium sized bowl mix the crab, cilantro, sesame seeds, siracha, red onion, soy, sesame oil, tobiko, mayo and lime juice.
4
Add a little bit of each ingredient until you achieve a good balance of spice from the sriracha, acidity from the lime and sesame flavor, without completely overpowering the crab.
5
I like a strong cilantro flavor so I add a lot of itchopping it very fine makes it less overwhelming.
6
Slice the avocado in half and remove the pit, but leave the skin in tact.
7
I like to sprinkle some lemon or lime juice on the avo.
8
Divide and scoop the crab mixture into each avocado half.
9
Depending on the size of the avocado I usually have too much filling so I just pile it on really high.
10
I like to finish the dish by garnishing it with some cilantro on top.
11
I then draw patterns on the plate with the sriracha squirt bottle and sprinkle some toasted sesame seeds over the whole thing.
12
This adds to the presentation but also ups the heat.

136

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 can of lump meat crab ~ 120 g or 4 oz, 1 ripe avocado, A large handful of roughly chopped cilantro, 3 tablespoons of toasted white sesame seeds, and more.

Yes, Crab Avocado Salad Recipe foodio falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!