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I’m constantly looking at new recipes. I keep a list of all the ones I hope to one day cook, and some recipes, I get to in a couple days or weeks. But some recipes linger on the list for months or even years. Recipes that I added even though they seemed complicated, recipes that I keep skipping over because they feel outside my skill range, some even that I’ve tried and failed in the past. My most satisfying cooking moments are always when I manage to successfully tackle one of those recipes (like my char siu bao<\/a>). This crab and avocado salad has been sitting on my recipes list for three years. Serving a whole avocado, crusted with spices and stuffed with crab salad, seemed beyond my grasp, the technique of getting the crab inside the avocado too confusing, the variety of spices for crusting too extravagant. But recently, I found myself with crab and avocado in my grocery cart, and I knew I had to make this. It all fell together as I put my own twist on the recipe, adding in Asian flavors with soy sauce, sesame oil, and masago, using my own variety of seeds and spices, and just having fun making it. Afterwards, cutting into my creation, I felt an amazing sense of accomplishment. Another recipe conquered.<\/span><\/p>\n Crab and Avocado Salad<\/span><\/strong> (adapted from Luxirare<\/a>) Ingredients:<\/p>\n *Substituting with fake crab meat is fine. Method: <\/span><\/div>\n<\/div>
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\nYield: 4 servings<\/span><\/p>\n\n
\n**If you can\u2019t eat gluten, make sure you\u2019re using a gluten-free soy sauce.
\n***I picked these up at an Asian market, but as the only ingredients are red onion and palm oil, I imagine you can easily make your own by frying red onions in palm oil until crisp, then cooling.
\n****These are the bright orange fish roe you may be familiar with from sushi – tobiko (flying fish roe) is slightly larger (and more expensive) than masago (capelin roe), but they are very similar in taste and texture. You should be able to find them at an Asian market, but you’ll also be fine without them.
\n*****If you’re just mixing diced avocado into the salad, you only need 2, but if you plan on stuffing and crusting avocados to serve, you will need 4.<\/p>\n
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