Avocado Ball (2) Recipe

Prepare crab

If using imitation crab, shred it into small pieces with your fingers or a fork. If using real crab meat, flake gently to keep some texture. Measure 3/4 cup.

Combine shredded crab, diced cucumber, and diced scallion in a bowl.

Add 2 tablespoons mayonnaise, 1/2 teaspoon rice vinegar, 1/4 teaspoon sesame oil, 1 teaspoon salt, and 1/8 teaspoon black pepper. Mix gently until evenly combined. Taste and adjust seasoning — the mixture should be slightly creamy and seasoned but not overpowering. Set in refrigerator while you prepare other components so it firms slightly (about 10 minutes).

In a small bowl, whisk together 3 tablespoons mayonnaise, 1 teaspoon Sriracha, 1/4 teaspoon toasted sesame oil, 1/2 teaspoon fresh lime juice, and a pinch (1/8 teaspoon) kosher salt until smooth. Adjust heat to taste by adding more Sriracha if desired. Transfer to a squeeze bottle or piping bag for neat application.

If using store-bought eel sauce, give it a quick stir. Pour 2 tablespoons into a small bowl or squeeze bottle for easy drizzling. Have toasted sesame seeds and microgreens/chives ready for final garnish.

Halve the avocado lengthwise and remove the pit. Working with one half at a time, carefully peel or scoop the flesh out in one piece to preserve a rounded shape. You are making 2 avocado balls (each ball uses roughly half an avocado).

Lightly brush or sprinkle 1/4 teaspoon fresh lime juice over the exposed avocado flesh to prevent browning and add brightness.

Place a clean piece of plastic wrap on the work surface. Put one avocado half (flesh side up) in the center. Spoon half of the krab salad (about 3/8 cup) onto the avocado half and shape gently into a compact mound so it will hold its shape when wrapped. If you prefer a tighter ball, press the salad together gently with the back of a spoon.

Gather the plastic wrap edges up around the avocado and krab mound, and twist the top to compress and shape into a smooth ball. Repeat with the second avocado half and remaining krab salad. Chill the wrapped balls in the refrigerator for 10–15 minutes to help them hold their shape.

Unwrap the chilled avocado balls and place each on a small serving dish. Using the spicy mayo squeeze bottle or piping bag, drizzle or pipe a decorative line or dots of spicy mayo over each ball.

Drizzle eel sauce around and lightly over each avocado ball (about 1 tablespoon eel sauce per ball). Sprinkle toasted sesame seeds over the top and finish with microgreens or finely sliced chives. If needed, secure each ball with a short toothpick for stability — insert horizontally so it can be removed before eating.

Serve immediately. Each Avocado Ball is intended to be shared as an appetizer — provide small forks or spoons for guests to break into the ball and scoop both avocado and krab salad together.