Crispy Avocado and Crab Salad and Hollandaise
Crunchy golden brown fried avocado halves are filled with citrus crab salad and buttery hollandaise sauce.
Ingredients per serving
Prepare the Crab Salad
-
Crab meat 1.0 lb
-
Red bell pepper, small dice 0.5 cup
-
Celery, small dice 0.5 cup
-
Green onion, small dice 0.5 cup
-
Lime, juiced 1.0 each
-
Chopped cilantro 2.0 Tbsp
-
Salt, to taste
Prepare the Fried Avocados
-
Avocados, cut in half 3.0 each
-
Eggs, beaten 2.0 each
-
Panko bread crumbs 2.0 cups
-
Oil for frying
Finish the Dish
-
Paprika 1.0 tsp
-
Cilantro leaves, fresh, for garnish
-
Limes, cut into wedges 1.0 each
Preparation
-
Prepare the Crab Salad
- Toss together the crab, bell pepper, celery, and green onion.
- In a separate bowl mix the Knorr Intense Flavors Citrus Fresh with the lime juice and the chopped cilantro. Add it to the crab mixture and carefully toss together. Season with salt to taste. Keep refrigerated.
-
Prepare the Fried Avocados
- Dip the avocados in the egg, then in the panko, pressing gently to adhere. Fry the avocados at 350F until golden brown (about 1 minute). Remove and drain on a rack.
-
Finish the Dish
- Transfer the Knorr Hollandaise into a squeeze bottle and place dots on the plate.
- Place 1 avocado half on the plate and fill with 1 oz of the Hollandaise and 3 oz of the crab salad.
- Garnish with the paprika, cilantro leaves and a lime wedge.
