This dish is inspired by an appetizer at one of my favorite restaurants, Uchi. Uchi’s Avo Bake is definitely a lot different than the one I made but that’s where the inspiration for this came from. Here goes!
8oz crab meat (I used claw meat because it is sweeter)
2 Hass Avocados
1 cup Greek yogurt
2 tablespoons cayenne pepper
1/2 a lemon
Salt and pepper
Panko Bread Crumbs
Preheat oven to 400 degrees.
First, let’s halve these avocados. Slice down the center of the avocado until you hit the seed.
Then drag the knife all the way around the avocado.
Use a spoon to scoop out the insides.
Leave about a 1/4inch of avocado all the way around.
Scoop all the insides into a large mixing bowl that we will use later.
Repeat this step with all the halves.
Add the Greek yogurt to the mixing bowl with the avocado.
Add a couple pinches of kosher salt.
Couple grinds of fresh black pepper.
Mix all of that pretty well, until creamy. It’s ok if there are a few small lumps of avocado.
Add a few shakes of cayenne pepper. Really just do this to suit your taste. I wound up using somewhere around 2 tablespoons. The cool avocado and Greek yogurt really mellow out the cayenne.
Squeeze in the juice of half a lemon.
Now, scoop in about 8oz of crab meat. After talking with the fishmonger at Central Market, I chose crab claw meat because it’s sweeter and more flavorful than regular crab meat. Often times people chose not to use claw meat simply because it isn’t all white like other crab meat.
And I learned that fishmonger is the proper term for the people working behind the seafood counter.
Mix that all together and give it a little taste test to make sure you don’t want extra spices.
Generously fill the avocado halves with the crab stuffing.
I was pretty excited about these!
Arrange the avocados on a baking sheet and grab your Panko bread crumbs.
Cover generously with bread crumbs.
Now they are ready for the oven!
Bake these for about 20-25min.
20 minutes later, these are pipping hot and ready to serve!
I served my crab stuffed avocados over a bed of baby greens.
These are fun to eat with chopsticks! Spoons work well also.
Garnish with a few sprigs of cilantro. Wasbi and Siracha are great to add a little kick.
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