KELP AND CRAB STUFFED AVOCADO RECIPE
This kelp and crab salad recipe from our friend Jenny Shea Rawn of My Cape Cod Kitchen is great with crackers as an appetizer and more.
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Cooking tools:
- Pepper mill
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Plate
Ingredients
- 12 ounces lump crab meat, picked over for shell fragments
- 4 ounces Ready Cut, Thaw and Eat Atlantic Sea Farms Kelp , thawed, picked over for pebbles and chopped
- ½ red onion, finely diced
- 1 tablespoon chopped fresh parsley
- 4 avocados, sliced in half and pitted
- ¼ cup mayonnaise
- 2 tablespoons white wine vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Freshly ground black pepper
- Lemon wedges
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