Ingredients:

  • 8 oz Lump Crab Meat, drained exceptionally well
  • 1/4 cup Japanese Mayonnaise (Kewpie recommended)
  • 2 to 3 tsp Sriracha Hot Sauce (adjust to taste)
  • 1 Tbsp Fresh Lime Juice
  • 1/2 tsp Toasted Sesame Oil
  • 2 Tbsp Spring Onions (Scallions), finely sliced
  • Fine Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 2 large Ripe Avocados
  • 1 tsp Black or White Sesame Seeds, toasted, for garnish
  • 1 Tbsp Fresh Cilantro or Chives, finely chopped, for garnish

Instructions:

  1. Drain and Flake the Crab: Ensure the lump crab meat is completely drained (pat dry with kitchen paper if necessary). Place the crab meat into the medium mixing bowl and gently separate the lumps into large flakes using your fingers or a fork.
  2. Combine Wet Ingredients: In a separate small bowl, whisk together the Japanese mayonnaise, Sriracha, lime juice, and sesame oil until smooth and emulsified.
  3. Mix the Filling: Pour the mayonnaise mixture and the sliced spring onions over the flaked crab meat.
  4. Fold Gently: Using a rubber spatula, gently fold the mixture together until the crab is just coated. Do not mash; maintain the flaky texture.
  5. Season and Chill: Season the mixture lightly with salt and pepper. Taste and adjust the heat or acidity as needed. Cover and chill in the refrigerator for at least 15 minutes to allow the flavours to deepen.
  6. Prep the Avocados: Slice each avocado lengthwise around the pit. Twist the halves apart carefully and remove the pit.
  7. Hollow (Optional): If your crab mixture is voluminous, use a small spoon to gently scoop out a thin layer of the avocado flesh from the center, creating a deeper 'boat.'
  8. Stuff the Boats: Spoon generous amounts of the chilled spicy crab mixture into the avocado cavities, mounding it slightly above the edges.
  9. Garnish and Serve: Sprinkle the tops with toasted sesame seeds and fresh herbs (cilantro or chives). Serve immediately while the filling is cool.