Tempura California Avocado with Crab Salad

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Serves: 12
  Fresh California Avocados*, halved, peeled and seeded
cups  all-purpose flour
2 1/4  cups  club soda, chilled
  As needed  Oil for frying
    Crab Salad, (recipe follows)
    Sriracha Mayonnaise, (recipe follows)
Tbsp.  minced chives (6 tsp)
Tbsp.  sriracha hot sauce
    Crab Salad (Yield: 30 oz./4 ½ cups)
1 1/2    crab meat
2/5  cup  finely diced celery
Tbsp.  minced chives
2/5  cup  mayonnaise
1/4  cup  sour cream
1 1/2  tsp.  lemon juice
3/4  tsp.  Dijon mustard
  As needed  Salt and pepper to taste
    Sriracha Mayonnaise (Yield: 3/4 cup)
3/4  cup  mayonnaise
Tbsp.  sriracha hot sauce
2/5  tsp.  toasted sesame oil

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Crab Salad:

  1. Mix mayonnaise, sour cream, lemon juice, and Dijon mustard together in a bowl. Add crab meat, celery, and chives and mix gently, being careful not to overmix. Set aside.

Sriracha Mayonnaise:

  1. Mix all ingredients together.

Tempura Avocado:

  1. Heat oil for frying to 350°F. Whisk egg and club soda together. Add this mixture to the flour and mix until combined. Dip each avocado half into the batter and then fry for 30-60 seconds. Remove from fryer and drain the avocado halves on a paper towel-lined tray.


  1. Place one fried avocado half on each plate (cavity side up). Top each with 2 ½ oz. of the crab salad. Zigzag 1 tablespoon of sriracha mayonnaise on top of each of the crab salad and avocado plates. Garnish each with minced chives. Place 3 dots of sriracha hot sauce around each finished avocado plate. Serve.

*Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.

Chef Sam Carlsen, Levy Restaurants, Boise, ID

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