Spicy Crab Salad
A sriacha Spicy Crab Salad stuffed in an avocado to create a delicious blend of flavors that remind me of a California Roll!
Course: Main Course
Cuisine: Japanese
Servings: 4 Servings
- 10 oz crab claw meat
- ½ cup English cucumber finely diced
- 1 tablespoon sriacha
- 1 tablespoon soy sauce
- 2 tablespoons Furikake
- 5 avocados
Cut one of the avocados in half and scoop out the inside into a bowl. Mash well.
Add in the soy sauce, sriracha, furikake and stir to combine.
Stir in the crab meat and diced cucubmer.
Cut the rest of the avocados in half and remove the seed.
Stuff the crab salad into each avocado half.
Serve with an extra drizzle of sriacha and sprinkle of furikake.