Crab Avocado Salad Recipe foodio

• 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.

lump meat, avocado, handful of roughly chopped cilantro, white sesame seeds, sriracha, red onion, soy sauce, sesame oil, mayonnaise, lemons

Taken from www.chowhound.com/recipes/crab-avocado-salad-18743 (may not work)