py Avocado Wedges with Crab Salad

By blum099

Ingredients

• ab 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

Details

Preparation time 10mins
Cooking time 15mins
Adapted from familyfreshcooking.com

Preparation

Step 1

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.