Valentine’s Day was Sunday; a romantic weekend full of wine and delicious food. Something about Valentine’s Day brings out the sap in me, even if it is a ridiculous holiday. I think they started bringing out all of the Valentine’s Day cards and goodies the day after New Years. And I would be a hypocrite if I said I didn’t par take in it all. I bought a sappy card for my husband and some heart shaped chocolates…for myself. Any excuse I can think of to eat chocolate, I mean…c’mon.
But nevertheless, I soaked in the absurd holiday and cooked a feast for myself and my husband. New York Strip, and a first course of crab stuffed avocado and sriracha mayo. I love crab, I find that crab always tends to be a little out of my price range, but my local supermarket was having a seafood sale over the holiday weekend. If crab legs are on sale definitely go for those; however, canned crab is a great alternative. I used Miller’s Select claw crab meat.
The crab paired with the avocado made for a nice, light 1st course. Its incredibly easy to make, looks super fancy, and will take you 5 minutes or less to prepare.
Ingredients- Yields 2-4 Servings
- 1 large avocado
- 6.5 oz crab meat, chilled *I kept my crab meat in the fridge until ready to use
- 1/4 cup mayonnaise
- 2 tbsp red onion, diced
- 1/2 lemon, juiced
- 2 tbsp sriracha
- 1 cup greens
Mix chilled crab, onion, lemon juice, and half your mayonnaise.
Slice avocado lengthwise, take out the pit, and remove each half from shell
Mix together remaining mayo and sriracha
Spoon your crab mixture into the center of each avocado, drizzle with sriracha mayo
Serve each slice on top of your greens
Additional toppings can be added; I topped my avocado with some micro greens for garnish and added fanciness