This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.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.