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Crispy Avocado Wedges with Crab Salad

Yields1 ServingPrep Time10 minsCook Time5 minsTotal Time15 mins

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…

 '--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.

Nutrition Facts

Serving Size 2 Servings