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.
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.
The great BIG bonus is I get to share these with you.
And that I got to eat ’em.
My job has its downsides. I know. Boo hoo. Great chefs cook for me & I get to take pictures of them cooking for me.
Yep. I pinch myself regularly.
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.
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.
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.
- 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
- 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
- Mash the crabmeat with a fork. In another bowl combine the celery, onion, relish, mayo & seasonings. Combine with crab meat. Set aside.
- 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.
Avocado Recipe Links
- Avocado Cucumber Soup Craving Greens
- Eggs Baked in Avocado Boat The Healthy Foodie
- Fresh Pineapple, Avocado & Pea Shoot Salad
- Green Goddess Grilled Cheese Sandwich Life’s Edible Essence
- How to Cut & Peel an Avocado What’s Gaby Cooking
- Seared Ahi Tacos with Mango Avocado Salsa The Roasted Root