AuthoradminCategory4th of July, Appetizers, Avocado, BBQ, Cinco de mayo, Eggs, Gluten Free, Pescetarian, Picnic, Snacks, SummerCuisineKid-FriendlyCooking MethodDeep-FryingDifficultyBeginnerPicture 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…
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.
Ingredients
Directions
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.
