Tempura California Avocado with Crab Salad
|6||Fresh California Avocados*, halved, peeled and seeded|
|2 1/4||cups||club soda, chilled|
|As needed||Oil for frying|
|Crab Salad, (recipe follows)|
|Sriracha Mayonnaise, (recipe follows)|
|2||Tbsp.||minced chives (6 tsp)|
|1||Tbsp.||sriracha hot sauce|
|Crab Salad (Yield: 30 oz./4 ½ cups)|
|1 1/2||crab meat|
|2/5||cup||finely diced celery|
|1 1/2||tsp.||lemon juice|
|As needed||Salt and pepper to taste|
|Sriracha Mayonnaise (Yield: 3/4 cup)|
|3||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
- 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.
- Mix all ingredients together.
- 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.
- 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.