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
- Place first six ingredients in a bowl and whisk together. Let sit for 1 hour then strain out shallots, garlic, and ginger.
- Rinse kale and dry thoroughly. Rip large stem from middle of each leaf and discard. Roughly chop kale and place in a food processor. Pulse for about 30 seconds (this helps to tenderize kale, making it easier to
- Transfer kale to a large bowl. Season with dressing and add a touch of olive oil. Mix thoroughly. Top with panko and Parmigiano-Reggiano.
- Recipe from chef Ari Kolender of Leon's Oyster Shop, Charleston, South Carolina