Chile-Lime Crab Salad with Tomato and Avocado
Recipe from Food & Wine

The mix of fresh crab, avocado and juicy heirloom tomatoes here is a classic combination. But Sue Zemanick makes it seem new by tossing the salad with a vibrant, spicy dressing spiked with jalapeno.


Chile-Lime Crab Salad with Tomato and Avocado
Anna Williams

by 2  people

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Servings: 4
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Avocados, Crab, Crab Salad, Fish and Seafood, Lunch, Lunch Salad, Mexican Cuisine, Mexican Fish Dishes, Mexican Salads
 
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Ingredients
  • 5  tablespoons
    fresh lime juice
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  • 2 1/2  tablespoons
    extra-virgin olive oil
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  • 2 1/2  tablespoons
    vegetable oil
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  • 1  tablespoon
    very finely chopped jalapeno
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  • 1  tablespoon
    chopped cilantro, plus cilantro leaves for garnish
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  • 1/2  tablespoon
    honey
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  • 1/2  teaspoon
    minced garlic
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  •  
    Salt and freshly ground black pepper
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  • 1/2  pound
    lump crabmeat, picked over
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  • 1 1/2 
    Hass avocados, diced, 1/2 inch
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  • 1/3  cup
    minced red onion
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  • 1 
    large heirloom tomato, cut into four 1/2-inch-thick slices
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  •  
    Tortilla chips, for serving
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Directions
1.
In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeno, chopped cilantro, honey, and garlic. Season the dressing with salt and pepper.
2.
In a small bowl, toss the crab with 3 tablespoons of the dressing and season with salt and pepper. In a medium bowl, gently toss the avocado with the red onion and 2 tablespoons of the dressing; season with salt and pepper.
3.
Place a tomato slice on each plate and season with salt. Top with the avocado and the crab and garnish with the cilantro. Drizzle the remaining dressing on top and serve with tortilla chips.
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