Photo by Andrew Cebulka

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4 servings

  • 1 pound crabmeat
  • 1 avocado, chopped
  • 1 cup sour cream
  • ½ head fennel, diced small
  • 1 tablespoon chili powder
  • 2 tablespoons lemon juice
  • Pinch salt
  • 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
  1.  Pick through crabmeat for bones and shells, then place in refrigerator.
  2. Place all remaining ingredients together in a bowl and mix until combined for crema.
  3.  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

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