1 pound crabmeat
1 avocado, chopped
1 cup sour cream
½ head fennel, diced small
1 tablespoon chili powder
2 tablespoons lemon juice
1 tablespoon black sesame seeds
1 tablespoon parsley, chiffonade
2 tablespoons chives, diced small
Saltines (or cracker of choice) for serving
1 lemon, cut into wedges
- Pick through crabmeat for bones and shells, then place in refrigerator.
- Place all remaining ingredients together in a bowl and mix until combined for crema.
- Add crab into mixed crema until all is thoroughly incorporated. Check for salt and serve with saltines and lemon wedges.
- Recipe from chef Ari Kolender of Leon's Oyster Shop, Charleston, South Carolina