Careme

Ingredients

• Wild-Caught Whole Fresh Dungeness Crab about 1 lb whole crab, picked (or ~8 oz picked crab meat) $18.99/lb
• Fresh Organic On the Vine Tomatoes 1 lb, diced $3.99/lb
• Organic Jumbo Yellow Onions 1/2 lb (about 1 small onion), finely diced $2.19/lb
• Fresh Organic Large Ripe Avocado 2 avocados, halved and pitted $3.50 each
• Organic White Sweet Potatoes 1 lb, cut into wedges $2.79/lb
• Simple Truth Organic® Garlic Bulbs 1 clove, grated or minced $2.79 (3 ct)
• Olive oil 2 tbsp
• Butter (optional but tasty) 1 tbsp
• Lemon 1/2 lemon (1–2 tbsp juice)
• Salt and black pepper to taste
• Smoked paprika or chili powder 1/2 tsp
• Optional: Thai basil 2 tbsp torn (or any basil/cilantro) $2.79 (0.5 oz)

Instructions

1. Prep: Heat oven to 425°F. Cut 1 lb white sweet potatoes into wedges. Dice 1 lb tomatoes and finely dice about 1/2 lb yellow onion. Pick crab meat from about 1 lb whole Dungeness crab (or measure ~8 oz picked crab). Halve and pit 2 avocados; keep in the skin. Mince/grate 1 garlic clove. Squeeze 1–2 tbsp lemon juice.
2. Oven: Toss sweet potato wedges with 1 1/2 tbsp olive oil, 1/2 tsp smoked paprika (or chili powder), 3/4 tsp salt, and pepper. Roast on a sheet pan, flipping once, until browned and tender, 25–30 minutes.
3. Stove: While wedges roast, make the relish. In a skillet over medium heat, warm 1/2 tbsp olive oil. Add diced onion with a pinch of salt; cook 3 minutes. Add diced tomatoes and cook 4–5 minutes until juicy but not mushy. Season with salt, pepper, and 1 tbsp lemon juice. Turn off heat and stir in 2 tbsp torn Thai basil if using.
4. Stove (gentle): In a bowl, toss crab with minced garlic, 1/2 tbsp olive oil, and 1 tbsp melted butter (optional). Season with salt, pepper, and a squeeze of lemon (about 1 tbsp).
5. Grill: Preheat grill to medium (about 375–425°F). Lightly oil the grates. Place avocado halves cut-side down and grill 1–2 minutes for grill marks. Flip cut-side up, spoon crab into each avocado cavity, and close lid to warm 2–3 minutes (just until crab is hot).
6. Serve: Plate crab-stuffed grilled avocados, spoon warm tomato–onion relish over the top, and serve with roasted sweet potato wedges. Finish with extra lemon if desired.