Name Chile-Lime Crab Salad with Tomato and Avocado
Source Food and Wine: Chef Sue Zemanick


5 tablespoons fresh lime juice
2 1/2 tablespoons extra-virgin olive oil
2 1/2 tablespoons vegetable oil
1 tablespoon very finely chopped jalapeno
1 tablespoon chopped cilantro, plus cilantro leaves for garnish
1/2 tablespoon honey
1/2 teaspoon minced garlic
salt and freshly ground black pepper
1/2 pound lump crabmeat, picked over
1 1/2 Hass avocados, diced (1/2 inch)
1/3 cup minced red onion
1 large heirloom tomato, cut into four 1/2 inch thick slices
tortilla chips for serving

In a small bow;, combine the lime juice with the olive oil, vegetable oil, jalapeno, chopped cilantro, honey and garlic. Season dressing with salt and pepper.

In a small bowl, toss the crab with 3 tablespoons of dressing and season with salt and pepper. In a medium bowl, gently toss the avocado with the red onion and 2 tablespoons of dressing. Season with salt and pepper.

Place a tomato slice on each plate and season with salt. Top with the avocado and crab and garnish with the cilantro. Drizzle the remaining dressing on top and serve with tortilla chips.

Variation: spoon chopped cherry tomatoes into glasses; top with crab, avocado and remaining dressing.

Wine: Sonoma chardonnay - Ramey Russian River Valley

Parsed Ingredients
whole fraction measure ingredient

Recipe List | Edit