Photo by Andrew Cebulka

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2 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. Place first six ingredients in a bowl and whisk together. Let sit for 1 hour then strain out shallots, garlic, and ginger.
  2. 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
  3. 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

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