I am super excited about Top Chef season premier tonight. While the Masters series was great, the original features more chefs which means more recipes, particularly recipes I can reasonably attempt.
In honor of the start of the season, I prepared a Top Chef throw-back to start my dinner. The crab-avocado salad is inspired from season 3’s Trey. You can see the original here.
I made several changes, some for reasons like champagne vinegar is difficult to find, and others because lump crab meat can be difficult to find.
Here’s my take:
- 2-3 ripe avocados
- package of artificial crab meat
- 3/4 cup mayonnaise
- 1 teaspoon white wine vinegar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Tabasco sauce (a whole teaspoon if you like it)
- 1/2 teaspoon garlic paste
- 1/2 teaspoon cilantro paste
- the juice of half a lime
Dice crab and avocado, taking care to keep avocado in cubes and keeping the gooey green portion from the outside. Place in bowl.
In a separate bowl combine remaining ingredients. Carefully fold mayo dressing into avocado and crab.
Chill and serve cold.