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.
Servings:
4
Prep Time:
30 mins
Total Time:
30 mins
Ingredients
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5 tablespoonsfresh lime juicesee savings
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2 1/2 tablespoonsextra-virgin olive oilsee savings
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2 1/2 tablespoonsvegetable oilsee savings
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1 tablespoonvery finely chopped jalapenosee savings
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1 tablespoonchopped cilantro, plus cilantro leaves for garnishsee savings
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1/2 tablespoonhoneysee savings
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1/2 teaspoonminced garlicsee savings
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Salt and freshly ground black peppersee savings
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1/2 poundlump crabmeat, picked oversee savings
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1 1/2Hass avocados, diced, 1/2 inchsee savings
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1/3 cupminced red onionsee savings
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1large heirloom tomato, cut into four 1/2-inch-thick slicessee savings
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Tortilla chips, for servingsee savings
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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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