Avocado and Crab Spread
Avocado and Crab Spread
Zeste invites you to take your potluck to the next level with this simple, flavorful, and just-tangy-enough dip. Photo credit: Zeste . You can swap the crab for pollock or shrimp, depending on the season!
Yield: 1½ cups (375ml) dip
- 2 avocados (very ripe)
- ¼ tsp wasabi
- 1 tsp lime juice
- 1 tbsp chives (finely chopped)
- 1 tbsp Nori seaweed or Sea Bacon (Dulse) flakes An Ocean of Flavors
- 2 tbsp red pepper (cut into brunoise * )
- 1/4 cup crab meat, pollock, or shrimp (finely chopped)
Remove the avocado flesh and press it with a fork. Set aside some to cut into small cubes.
Add the remaining ingredients. Let stand for 20 minutes in the refrigerator before serving, stir, and adjust the seasoning if desired. Serve with croutons.
* Dicing is a cutting technique that involves cutting vegetables into very small cubes. You can first cut them into julienne strips, and then chop them into cubes of about 3mm.
