California CrabSalad


Ingredients(6)
- ⅓ cup
- 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)
For safe meat preparation, reference the USDA website.
Steps(2)
- 1
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.
- 2
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.
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