Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Rice wine vinegar

  2. 1/4 cup 4g / 0.1oz Chopped cilantro

  3. 2 tablespoons 30ml Soy sauce

  4. 1 teaspoon 5ml Sesame oil

  5. 1 teaspoon 5ml Powdered wasabi

  6. 1/4 teaspoon 1 1/3ml Crushed red pepper

  7. 1 Ripe avocado - peeled, seeded,

  8. And cut into 1/2" pieces

  9. 1/2 lb 227g / 8oz Jumbo lump crabmeat - picked over for shel

  10. 2 tablespoons 30ml Flour

  11. 2 Hearts of palm - (14 oz ea), drained, and Dried on paper towels

  12. 3 tablespoons 45ml Vegetable oil

Instructions Jump to Ingredients ↑

  1. In a small bowl whisk together the rice wine vinegar, cilantro, soy sauce, sesame oil, wasabi and crushed red pepper. Add the avocado and crabmeat and stir gently to combine.

  2. Sift the flour into a small shallow bowl. Roll the hearts of palm in the flour and lightly coat. Heat the oil in a small skillet and when hot but not smoking, saute hearts of palm until crispy and golden brown, turning occasionally with tongs to ensure even browning, about 6 minutes. Remove the hearts of palm from the skillet and cut on the bias into 1/2-inch thick slices.

  3. Divide the slices between 6 salad plates and decoratively arrange. Top each arrangement of hearts of palm with a portion of the crabmeat and avocado salad, spooning some of the vinaigrette over the slices of hearts of palm and serve immediately.

  4. This recipe yields 6 servings.


Send feedback