Spicy Crab Stuffed Avocado (Print Version)
# Ingredients:
→ Sauce
01 -
2 tablespoons light mayonnaise
02 -
2 teaspoons sriracha, plus extra for drizzling
03 -
2 teaspoons gluten-free soy sauce
→ Main Ingredients
04 -
4 oz lump crab meat
05 -
1 small Hass avocado (about 4 oz when pitted and peeled)
06 -
1/4 cup peeled and diced cucumber
07 -
1 teaspoon chopped fresh chives
08 -
1/2 teaspoon furikake or sesame seeds
# Instructions:
01 -
In a medium bowl, combine mayonnaise, sriracha and chives. Gently fold in the crab meat and diced cucumber until just combined.
02 -
Cut the avocado in half lengthwise, remove the pit, and carefully peel the skin or scoop out the flesh with a spoon while maintaining the avocado shape.
03 -
Divide the crab salad evenly between the avocado halves. Sprinkle with furikake or sesame seeds and drizzle with soy sauce before serving.
# Notes:
01 -
For Whole30 compliance, use compliant mayonnaise and coconut aminos instead of soy sauce.
02 -
Furikake is a Japanese seasoning blend; Eden Shake is a recommended brand, or you can substitute with plain sesame seeds.