Avocado Crab Cocktail with Ramp Thousand Island

Featured: Dungeness Crab

Chef Naomi Pomeroy, Beast


Ramp Thousand Island Dressing

  • 50 g Kewpie mayo (best to use Japanese mayonnaise, but can substitute regular mayonnaise if needed)
  • 35 g Heinz chili sauce (don’t substitute this, but can increase the ketchup slightly, if needed)
  • 25 g Heinz ketchup
  • 2 g. garlic, grated on a fine microplane
  • 25 g. sauteed ramps (or substitute sautéed leeks, or use garlic chives)
  • 30 g. grated prepared hot horseradish
  • 1 g. lemon zest
  • 7 g. lemon juice

Crab and Avocado

  • Dungeness crab leg meat, cooked and chilled
  • Ripe avocado, carefully sliced


Ramp Thousand Island Dressing

  • Mix ingredients for dressing together. If you don’t own a gram scale, just do it to taste.


  • Arrange crab and perfect avocado interspersed with dressing over crushed ice.