Crab & Avocado Recipe

Pick and season crab

Check the lump crab meat for any shell fragments and gently pick apart large lumps into bite-sized pieces. Place crab in a medium bowl.

Add the thinly sliced green onion, chopped cilantro, 1 tablespoon lime juice, 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper to the crab. Gently fold ingredients together with a rubber spatula to combine without mashing the crab. Taste and adjust seasoning (a touch more lime or salt if needed). Cover and refrigerate while you prepare other components.

In a small bowl whisk together 1/2 cup mayonnaise, 2 tsp Sriracha, 1 tsp lime juice, 1/2 tsp sesame oil and 1/2 tsp honey until smooth and homogenous.

Season with 1/4 tsp salt, taste and adjust heat or acidity — add more Sriracha for heat or extra lime for brightness. Transfer to a squeeze bottle or small serving bowl and keep chilled until assembly.

Pat the thinly sliced garlic dry between paper towels to remove surface moisture. This reduces oil splatter and helps crisping.

In a small heavy-bottomed saucepan or skillet, heat 1/2 cup neutral oil over medium heat until it reaches about 275–300°F (135–150°C). If you don't have a thermometer, oil should shimmer but not brown quickly.

Add garlic slices in a single layer and fry gently, stirring occasionally, until they turn a light golden brown and are crisp (about 2–4 minutes). Watch carefully — garlic can go from golden to burnt quickly.

Using a slotted spoon, transfer garlic to a paper towel–lined plate to drain. Sprinkle with 1/4 tsp fine sea salt and let cool — they will crisp further as they cool. Reserve garlic oil from the pan if desired for another use (strain and store).

Prepare lettuce cups: separate little gem heads into individual leaves, keeping the base intact so each leaf forms a cup. Pat leaves dry and place on a serving platter with the cup side up.

Slice the avocado thinly. Fan 2–3 slices into the base of each lettuce cup (or place 1–2 slices depending on cup size) so the avocado forms a creamy bed for the crab.

Spoon about 1.5 tablespoons of the crab mixture into each lettuce cup over the avocado. Adjust amount based on cup size; this recipe yields about 6 cups.

Drizzle a small amount (about 1/2 teaspoon) of spicy mayo over each crab-topped cup. For a more even presentation, use a squeeze bottle or small spoon to make thin zigzags.

Scatter a few pieces of crispy garlic on top of each cup for crunch and garlicky aroma.

Garnish each cup with a pinch of microgreens or a small cilantro leaf and a light sprinkle of toasted sesame seeds if using. Serve immediately so lettuce remains crisp.