salads
This is based on a salad we used to serve at Waterfront Seafood Grill when I worked there years ago. I modified it by frying the avocados and adding fresh mango. It's a great summer salad featuring fresh Dungeness crab, butter lettuce, and a scallion-yogurt dressing. I've been making it for years and its usually a hit. Hope you enjoy.
Step 1
Start by making your scallion-yogurt dressing. Add the yogurt, mayo, lemon juice, green onions, garlic, and salt & pepper to a blender and blend for 5 - 10 seconds. Taste and season if necessary.
Step 2
Peel your avocado and slice into eighths. Crack an egg into a bowl and stir vigorously with a fork for 30 seconds. Pour 2 cups of Panko breadcrumbs onto a plate and place next to the bowl of egg.
Step 3
Place vegetable oil in a pan on the stove top, set heat to medium. Season the avocado slices with salt & pepper, dip a slice in the egg, coat it in Panko, and set aside. Repeat for remaining avocado slices.
Step 4
Now that your oil has heated place the avocado slices in the pan. Flip each slice after frying for a couple minutes. You're looking for a nice golden brown color. After frying the avocado slices, place them on a paper towel to soak up excess grease.
Step 5
Place butter lettuce in bowls, then sprinkle mango pieces over. Squeeze fresh lemon over each bowl, pour dressing, then garnish with fresh crab meat and fried avocado slices.