Crab Salad

• 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
• 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

1. Combine all ingredients in a bowl adjust seasoning with more spice, salt and lime juice, if needed.
2. Cut 3 avocados in 1/2 and remove the pit.
3. 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.
4. Wrap each ball tightly with plastic wrap so they hold their shape.
5. Garnish the crab rolls with sesame seeds and micro greens.
6. Mix all ingredients into a bowl.
7. Chill until ready to use.
8. Yield: about 1 quart sauce

crab, red onion, cucumber, chiffonade basil, chiffonade mint, espellette, spicy aioli, kosher salt, lime juice, avocados, sesame seeds, mayonnaise, espellette pepper, lime juice, kosher salt, cayenne pepper

Taken from www.foodnetwork.com/recipes/crab-salad-recipe.html (may not work)