Ingredients
- 24 soft, 7” bread rolls, preferably traditional lobster roll, split-top buns, or New England-style buns
- 12 T. melted butter
- Avocado Dressing
- 4 Avocados From Mexico
- 2 T. Dijon mustard
- 1/4 c. white vinegar
- 2 cloves garlic
- 2 T. lime juice, fresh
- 1 ½ tsp. salt
- 1/2 tsp. black pepper, ground
- Avocado Relish
- 6 Avocados From Mexico
- 6 oz. roasted red peppers chopped
- 2 tsp. salt
- 3 T. fresh lemon juice
- 1/4 c. extra virgin olive oil
- 1 c. cilantro leaves, chopped
- Crabmeat Salad
- 6 lb. fresh lump crabmeat
- 1 c. roasted red pepper diced
- 1 c. cilantro, chopped
- 1 c. red onion diced
How to make Avocado Crab Rolls
- Avocado Dressing: In a food processor, puree Avocados From Mexico, Dijon mustard, white vinegar, garlic, lime juice, 1 ½ teaspoon salt, and 1/2 teaspoon ground black pepper until smooth. (Adjust consistency if needed by adding a bit of water.)
- Avocado Relish: Peel, pit, and dice Avocados From Mexico into 3/8-inch cubes. Toss with roasted red peppers, 2 teaspoons salt, lemon juice, olive oil, and cilantro leaves, then reserve in bowl.
- Crabmeat Salad: In large bowl, combine 6 pounds lump crabmeat with red pepper, cilantro, and red onion. Fold in Avocado Dressing until salad is well coated.
- For Each Serving to Order: Brush outer sides of a roll with melted butter and toast on griddle. Fill roll with Crabmeat Salad and top with Avocado Relish.
Did you know the avocado is a fruit, not
a vegetable? Learn more about the amazing avocado, including its rich history,
cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
