Crab and avocado salad with tempura battered radish and avocado, charred radish.

by Chef Mikel Anthony


This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Trident Seafoods and FOH. To watch it being made, and to learn how to make other dishes, check out Chef’s Roll Test Kitchen on Youtube, Facebook, and ChefsRoll.com.


Avocado and Crab Roll

INGREDIENTS

  • 2 oz. Surimi crab
  • 1 ea. Avocado, sliced thin

METHOD

  1. Shred surimi. Slice avocado.
  2. Place avocado fanned out onto plastic wrap. Place the surimi in the center running down the length of avocado slices. Roll up.
  3. Place in freezer to chill and slice par frozen for better consistency.

Tempura

INGREDIENTS

  • 1 ea. Boxed tempura batter
  • 1 ea. Avocado, quartered
  • 1 ea. Green radish, sliced

METHOD

  1. Follow box instructions.
  2. Batter and fry avocado and tempura

Ponzu Dressing

INGREDIENTS

  •  ¼ bottle Ponzu
  • 1 tbsp. Soy sauce
  • 1 tsp. Sesame oil

METHOD

  1. Whisk together.


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