Chef Rob shares unique recipes for summer, like the Golden egg and Tuna Poke

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INDIANAPOLIS, Ind. — Memorial Day kicks off the patio season. How about some backyard entertaining with a fresh and unusual dish? Chef Rob Koeller stopped by with recipes for what he calls “the Golden Egg” and Tuna Poke.   The Golden Egg (Crab salad stuffed Avocado Tempura): Ingredients 6 Fresh California Avocados, halved, peeled and seeded 3 cups all-purpose flour 2 1/4 cups club soda, chilled 3 Eggs Oil for frying Crab Salad (recipe follows) Sriracha Mayonnaise (recipe follows) 2 Tbsp. minced chives (6 tsp) 1 Tbsp. sriracha hot sauce Crab Salad (Yield: 30 oz./4 ½ cups) 1 1/2 lbs. crab meat 3/8 cup finely diced celery 2 Tbsp. minced chives 3/8 cup mayonnaise 1/4 cup sour cream 1 1/2 tsp. lemon juice 3/4 tsp. Dijon mustard As needed Salt and pepper to taste Sriracha Mayonnaise (Yield: 3/4 cup) 3/4 cup mayonnaise 3 Tbsp. sriracha hot sauce 2/3 tsp. toasted sesame oil Instructions Crab Salad: 1. Mix mayonnaise, sour cream, lemon juice, and Dijon mustard together in a bowl. Add crab meat, celery, and chives and mix gently, being careful not to overmix. Set aside. Sriracha Mayonnaise: 1. Mix all ingredients together. Tempura Avocado: 1. Heat oil for frying to 350°F. Whisk egg and club soda together. Add this mixture to the flour and mix until combined. Dip each avocado half into the batter and then fry for 30-60 seconds. Remove from fryer and drain the avocado halves on a paper towel-lined tray. Assembly: 1. Place one fried avocado half on each plate (cavity side up). Top each with 2 ½ oz. of the crab salad. Drizzle a little of sriracha mayonnaise on top of each of the crab salad and avocado plates. Garnish each with minced chives. Place 3 dots of sriracha hot sauce around each finished avocado plate. Serve.  
Tuna Poke Ingredients 2 large sashimi grade Ahi tuna steaks about 1 1/2 pounds 2-3 fresh whole Avocados 1 shallot sliced (or Maui onions) 1/2 cup chopped green onion 3 tablespoons soy sauce 1 teaspoon sesame oil 1 teaspoon chili garlic sauce 1 tablespoon sesame seeds   Instructions Pat the Ahi tuna dry, then neatly cut it into small 1/2 inch cubes. Place in a bowl. Add the shallots, green onion, soy sauce, sesame oil, chili garlic sauce, and sesame seeds. Gently toss. Serve immediately or cover and refrigerate.

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