Warm Hearts of Palm with Crabmeat and Avocado Salad | Emerils.com

Ingredients

• 1/2 cup rice wine vinegar
• 1/2 cup chopped cilantro
• 1/4 cup soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons powdered wasabi
• 1/2 teaspoon crushed red pepper
• 2 ripe avocados, peeled, seeded and cut into 1/2-inch pieces
• 1 pound jumbo lump crabmeat, picked over for shells
• Two 14-ounce cans hearts of palm, drained and dried on paper towels
• 1/2 cup all-purpose flour
• 6 tablespoons vegetable oil