Crispy Avocado and Crab Salad and Hollandaise
Crunchy golden brown fried avocado halves are filled with citrus crab salad and buttery hollandaise sauce.
Salads
Ingredients per serving
Prepare the Crab Salad
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Crab meat, cleaned 450.0 g
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Red bell pepper, small dice 90.0 g
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Celery, small dice 50.0 g
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Green onion, small dice 50.0 g
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Lime, juiced 1.0 each
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Salt, to taste
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Cilantro, chopped 3.0 g
Prepare the Fried Avocados
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Avocados, cut in half 3.0 each
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Eggs, beaten 2.0 each
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Panko bread crumbs 180.0 g
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Oil, for frying, as needed
Finish the Dish
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Lime, cut into 6 wedges 1.0 each
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Paprika 2.5 g
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Cilantro leaves, fresh, for garnish
Preparation
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Prepare the Crab Salad
- Toss together the crab, bell pepper, celery, and green onion.
- In a separate bowl mix theKnorr® Ultimate Intense Flavours 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.
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Prepare the Fried Avocados
- Dip the avocados in the egg, then in the panko, pressing gently to adhere. Fry the avocados at 180 Cuntil golden brown (about 1 minute). Remove and drain on a rack.
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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 30 ml of the Hollandaise and85 gof the crab salad.
- Garnish with the paprika, cilantro leaves and a lime wedge.
