T - California Recipe

Prepare avocado

Halve the avocado, remove the pit, scoop the flesh into a medium bowl and immediately toss with 1 tablespoon fresh lime juice to prevent browning. Lightly mash with a fork leaving some small chunks for texture.

Combine crab

Gently add the jumbo lump crab meat to the bowl with the mashed avocado. Use a spatula to fold the crab in carefully to keep lumps intact.

Season crab salad

Add 2 tablespoons mayonnaise, 1 tablespoon finely sliced chive, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper to the crab-avocado mixture. Fold until just combined; adjust seasoning sparingly so crab flavor remains prominent.

Whisk the white miso paste, 2 tablespoons fresh lime juice, 1 teaspoon rice vinegar and 1 teaspoon honey in a small bowl until smooth.

Slowly whisk in 2 teaspoons neutral oil and 1/2 teaspoon sesame oil to emulsify the dressing. Add 1/2 teaspoon freshly grated ginger and 1 tablespoon thinly sliced scallion; whisk again.

Taste and adjust acidity or sweetness: add up to another 1/2 teaspoon honey or 1/2 teaspoon lime juice as needed. If you want a touch of heat, stir in 1/4 teaspoon hot sauce.

If using cucumber or jicama ribbons, arrange them on the serving plate as a thin bed (about 1/2 cup per plate).

Spoon or gently mound the crab–avocado mixture atop the bed (or directly on plate). Aim for 3–4 oz crab salad per serving.

Drizzle 1 to 1.5 teaspoons of the lime miso dressing over each portion of crab salad, leaving some dressing on the side for guests to add more.

Finish with a sprinkle of toasted sesame seeds, a few microgreens or baby cilantro, and a pinch of sea salt flakes. Serve with lime wedges on the side.