Ingredients
- 12 ea. lobster roll buns or 7-inch soft bread rolls
- 2 T. butter, melted
- Avocado Dressing:
- 2 ea. Avocados From Mexico
- 1 ea. limes, juiced
- 1 ea. garlic cloves
- 1/8 c. white vinegar
- 1 T. dijon mustard
- 3/4 t. salt
- 1/4 t. pepper
- Avocado Relish:
- 3 ea. Avocados From Mexico, diced
- 1 c. roasted red pepper, finely chopped
- 1/2 c. cilantro, finely chopped
- 1-1/2 T. lemon juice
- 1/4 c. olive oil
- 1 t. salt
- Crab Salad:
- 3 lbs. lump crab meat, roughly chopped
- 1/2 c. roasted red peppers, small dice
- 1/2 c. red onion, small dice
- 1/2 c. cilantro, finely chopped
Instructions
- Avocado Dressing: In a blender, blend avocados, mustard, vinegar, lime juice, garlic, salt and pepper until smooth. Adjust consistency if needed by adding a bit of water.
- Avocado Relish: In a large bowl, gently toss avocados with roasted red peppers, cilantro, lemon juice, olive oil and salt.
- Crab Salad: In a separate large bowl, combine crab meat, roasted red peppers, red onions and cilantro. Fold in avocado dressing until well combined.
- Eat griddle to medium high. Brush outer sides of each roll with melted butter and toast on hot griddle to desired crispiness.
- To assemble, fill each roll with crab 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!
