Chile-lime Crab Salad With Heirloom Tomatoe And Avocado Recipe

Chile-lime Crab Salad With Heirloom Tomatoe And Avocado

From chef_irish 15 years ago

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- to make
Serves 4

This Is An Awesome Crab Salad and I Dare You to Try It!!! Let Me Know How Yours Turns Out...This Is Pretty for Entertaining Guests As Well! Add Some of Your Favorite White Wine and WALLA!

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- 5 tablespoons fresh lime juice
- 2 1/2 tablespoons extra-virgin olive oil
- 2 1/2 tablespoons vegetable oil
- 1 tablespoon very finely chopped jalapeño
- 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 tomatoe, cut into four 1/2-inch-thick slices
- Tortilla chips, for serving
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Ingredients

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

How to make it

In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeño, chopped cilantro, honey and garlic. Season the dressing with salt and pepper.
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.
Place a tomatoe 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.

People Who Like This Dish 1

valinkenmore Malott, WA
angelinaw St Louis, MO
chef_irish Gainesville, FL
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kodachromegirl 14 years ago
This is a great recipe! I found this in Food and Wine magazine a couple of summers ago, and it's been my standby for a quick summer salad ever since.
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" It was excellent "
angelinaw ate it and said...
Hi Chef! I am bookmarking to try this in the summer when the fruits of my labor and garden are ripe!I love the flavor combinations and the presentation factor. I'll keep you posted...High-five!
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The Cook

chef_irish Gainesville, FL

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The Rating

Reviewed by 2 people

Hi Chef! I am bookmarking to try this in the summer when the fruits of my labor and garden are ripe!I love the flavor combinations and the presentation factor. I'll keep you posted...High-five!

angelinaw in St Louis loved it

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