Ingredients:
- 8 oz fresh lump crab meat, drained well and patted dry
- 1/4 cup Japanese-style mayonnaise or full-fat regular mayonnaise
- 2 Tbsp Sriracha or Chilli Garlic Sauce (adjust to desired heat level)
- 1 Tbsp fresh lime juice, plus extra for the avocado
- 1/2 tsp fresh lime zest
- 2 Tbsp finely sliced green parts of spring onion (scallion)
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 2 large, ripe but firm avocados
- 1 tsp black sesame seeds (for garnish)
- Pinch of red pepper flakes or finely chopped chives (Optional garnish)
- A few drops of toasted sesame oil (Optional garnish)
Instructions:
- Place the drained crab meat on a paper towel and gently pat dry. Carefully check the crab meat for any stray shell fragments.
- In a mixing bowl, combine the mayonnaise, Sriracha/chilli garlic sauce, 1 Tbsp of lime juice, and lime zest. Whisk until thoroughly combined and the mixture is a uniform pale orange colour.
- Stir the salt and pepper into the dressing. Taste and adjust seasoning or heat level as needed.
- Add the flaked crab meat and sliced spring onions to the dressing. Using a rubber spatula, gently fold the crab into the dressing until just coated, avoiding mashing to maintain lump integrity.
- Cover the bowl and refrigerate the crab mixture for 15 minutes to allow the flavors to deepen and the mixture to firm up slightly (recommended step).
- Slice the two firm avocados in half lengthwise, circling the pit, and twist gently to separate the halves. Remove the pits.
- Squeeze a few drops of fresh lime juice directly onto the exposed green flesh of each avocado half to prevent browning. Lightly coat the cut surface.
- Retrieve the chilled crab mixture. Using a spoon, generously mound the spicy crab mixture into the cavity of each of the four avocado halves.
- Garnish the tops evenly with black sesame seeds and a pinch of red pepper flakes (if using). If using toasted sesame oil, drizzle just two drops over the top of the filling for aroma. Serve immediately.