California Crab Salad
- Prep: 10 min
- Total: 10 min
- Servings: 4
1 tablespoon finely diced pickled ginger, plus more for garnish
2 teaspoons prepared horseradish
kosher salt and freshly ground black pepper, to taste
8 ounces cooked crab meat
2 large avocados, pitted and halved (skin still on)
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.
For safe meat preparation, reference the USDA website.
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