Crispy Avocado Wedges w/ Crab Salad - (Free Recipe below)

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Crispy Avocado Wedges with Crab Salad

Rating: 51

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 2 servings

Crispy Avocado Wedges with Crab Salad


Crab Salad
    • 8 ounces Lump Crabmeat
    • 2 tablespoons Celery, small dice
    • 2 tablespoons Red Onion, small dice
    • 1 tablespoon Pickle Relish
    • 1 tablespoon Mayonnaise
    • 1 tablespoon chopped Fresh Cilantro
    • 1 teaspoon Chipotle powder
    • 1/4 teaspoon Tabasco Sauce
    • Pinch of Salt & Pepper
    • Micro Greens for garnish
Crispy Avocado
  • 2 ripe but firm Avocado
  • 4 large Eggs, whisked
  • 1 cup Flour
  • 1 cup Panko Bread Crumbs
  • Pinch of Salt & Pepper
  • Vegetable Oil for frying


Crab Salad
    • Mash the crabmeat with a fork. In another bowl combine the celery, onion, relish, mayo & seasonings. Combine with crab meat. Set aside.
Deep Fried Avocado
  • Fill a deep pan with some oil, a few inches will do. Use enough to cover avocados. Heat over medium high heat. If you have a deep fat frying thermometer, use it. The oil temperature should be 350 to 375 degrees F. Never over crowd the pan when you fry & make sure ingredients are dry (thats what the flour & panko are for.) Overcrowding reduces the oil temperature too much & will affect the searing of the avocado.
  • Prepare 3 breading bowls, one with seasoned flour (add some salt & pepper to the flour) another with the whisked egg and the last with panko. Slice avocado in 1/2 and carefully remove from skin, discard pits. Quarter avocados, place wedges one at a time in flour (shake off excess) dip in egg then coat well in panko.
  • Place avocado in the oil with plenty of room surrounding each piece. Cook until crispy & slightly browned. Remove from oil with a slotted spoon, top with crab salad, micro greens & serve immediately.