Warm Hearts of Palm with Crabmeat and Avocado Salad
It is not possible to make too much of this! What's not to love about fresh jumbo lump crabmeat and avocado paired with tender hearts of palm and a spicy Asian twist. Easy and delicious.
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Cooking tools:
- Nonstick skillet
- Tongs
- Whisk
- Mixing bowl
- Airtight container
- Stove
- Chef's knife
- Cutting board
- Can opener
- Paper towel
- Measuring cup
- Measuring spoon
- Plate
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
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