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⅓ cup
finely diced pickled ginger, plus more for garnish
1 tablespoon
prepared horseradish
2 teaspoons
kosher salt and freshly ground black pepper, to taste
cooked crab meat
8 ounces
large avocados, pitted and halved (skin still on)
2
For safe meat preparation, reference the USDA website.
In a medium bowl, whisk together dressing, pickled ginger and horseradish; season with salt and pepper. Gently fold crab meat into the dressing; chill for 1 hour.
When ready to serve, slice a bit of skin off the rounded side of each avocado half so they lay flat. Generously spoon the crab mixture into each half and garnish with more pickled ginger; serve immediately.
