Spicy Sriracha Crab and Cucumber Salad

• Seafood

  • 4 oz Lump crab meat, quality cooked jumbo

• Produce

  • 1/2 Avocado
  • 1 Cucumber, large

• Condiments

  • 1 tbsp Mayo, homemade or store-bought
  • 2 tsp Sriracha chili sauce

• Baking & Spices

  • 1 pinch Salt

• Oils & Vinegars

  • 1 Rice vinegar

• Nuts & Seeds

  • 1 tsp Sesame and/or chia seeds, toasted

• Bread & Baked Goods

  • 1 tbsp Panko breadcrumbs

Found on peasandcrayons.com

Description

Ingredients

• 1 large cucumber
• rice vinegar, to taste
• 4oz quality [cooked] jumbo lump crab meat
• 1 TBSP homemade or store-bought mayo
• 2 tsp sriracha chili sauce , plus extra to taste
• 1/2 an avocado, sliced
• 1-2 tsp toasted sesame and/or chia seeds
• 1 TBSP panko breadcrumbs
• a pinch of salt

Directions

• First peel the skin from your cucumber.
• Next, use a s piral slicer or a vegetable peeler to turn that super refreshing veggie into even more refreshing noodles.
• Drizzle the noodles very lightly with rice vinegar. You can skip this step if youre not a fan of vinegar or acidity; Ive had the dish both ways and find it delightful regardless.
• Next, use a fork or your fingers to shred the crab.
• Combine with mayo and sriracha and set atop the noodles.
• Top with sliced avocado [I added oodles after the photo was snapped; helloooo healthy fats!] sprinkled with a teeny pinch of salt.
• Garnish with sesame/chia seeds and panko and dig in!