Crispy Avocado Wedges with Crab Salad

by Marla on May 18, 2014 · 33 comments

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Crispy Avocado Wedges with Crab Salad |

Picture this. Me. My giant camera. A great big glass of fruity Rioja & these Crispy Avocado Wedges with Crab Salad being prepared while I watch, wait & click.

Lucky moi…

Crispy Avocado Wedges with Crab Salad |

I don’t fry (yet) so I had my great pal Chef David Burton Sanchez prepare these for us. I took recipe notes, sipped & shot while he cooked.

Crispy Avocado Wedges with Crab Salad |

The great BIG bonus is I get to share these with you.

And that I got to eat ‘em.

Crispy Avocado Wedges with Crab Salad |

My job has its downsides. I know. Boo hoo. Great chefs cook for me & I get to take pictures of them cooking for me.

Crispy Avocado Wedges with Crab Salad |

Yep. I pinch myself regularly.

Crispy Avocado Wedges with Crab Salad |

The fantastic news is now we can all cook this for ourselves. Enjoy a few for an appetizer, or a few more for a main course. I would love these crispy avocados on a fresh green salad too. If you are gluten free you can easily sub in your favorite gluten free flour & GF panko.

If you are not gluten free then no bother.

Freebie July 4th Printables |

This recipe would be awesome to prepare for your Memorial Day & July 4th BBQ’s, picnics & summer parties.

You can download my freebie Red, White & Blue printables.

woo hoo! a new bike |

Oh by the way. Someone just got his new bicycle & is overjoyed!

He had lots of this avocado when we stayed at The Osprey Beaver Creek for Spring Break.

Crispy Avocado Wedges with Crab Salad | Enjoy!

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.
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