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, cleaned 450.0 g
-
Red bell pepper, small dice 90.0 g
-
Celery, small dice 50.0 g
-
Green onion, small dice 50.0 g
-
Lime, juiced 1.0 each
-
Salt, to taste
-
Cilantro, chopped 3.0 g
Prepare the Fried Avocados
-
Avocados, cut in half 3.0 each
-
Eggs, beaten 2.0 each
-
Panko bread crumbs 180.0 g
-
Oil, for frying, as needed
Finish the Dish
-
Lime, cut into 6 wedges 1.0 each
-
Paprika 2.5 g
-
Cilantro leaves, fresh, for garnish
Preparation
-
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.
-
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.
-
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.