This dish is inspired by an appetizer at one of my favorite restaurants, Uchi. Uchi’s Avo Bake is definitely a lot different than the one I made but that’s where the inspiration for this came from. Here goes!
Preheat oven to 400 degrees.
Now, scoop in about 8oz of crab meat. After talking with the fishmonger at Central Market, I chose crab claw meat because it’s sweeter and more flavorful than regular crab meat. Often times people chose not to use claw meat simply because it isn’t all white like other crab meat.
And I learned that fishmonger is the proper term for the people working behind the seafood counter.