CHILE-LIME CRAB SALAD WITH TOMATO AND AVOCADO

CHILE-LIME CRAB SALAD WITH TOMATO AND AVOCADO image

Categories Fish

Yield 4 Servings

Number Of Ingredients 30

Previous Next

Ingredients

Email #{mail_title.strip}
Rate & Review this recipe
Add To Favorites
Chile-Lime Crab Salad with Tomato and Avocado
© Anna Williams
Chile-Lime Crab Salad with Tomato and Avocado
Contributed by Sue Zemanick
TOTAL TIME: 30 MIN
SERVINGS: 4
FAST
HEALTHY
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 jalapeño.
slideshow More Quick Shellfish Recipes
Related Recipes
Best New Chefs' Easiest Recipes
Crab
More ∨
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 tomato, cut into four 1/2-inch-thick slices
Tortilla chips, for serving

Steps:

1. 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. 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. Notes Variation: To replicate our cover recipe, spoon chopped cherry tomatoes into glasses; top with the crab, avocado and remaining dressing and serve. Suggested Pairing Rich crab and avocado demand a white wine with substantial body; at the same time, only a white with good acidity will stand up to Zemanick's sweet-spicy-tart dressing. The cool temperatures in Sonoma's Russian River Valley and Sonoma Coast appellations result in Chardonnays with a firm line of acidity under their rich fruit.

*** Explore more CHILE-LIME CRAB SALAD WITH TOMATO AND AVOCADO Recipes »

Comment
Leave a comment

Razu kriom

[email protected]

This salad is a bit pricey to make, but it's worth it for a special occasion.

Mohamed Yahya ben halima

[email protected]

I love the combination of crab, tomato, and avocado in this salad. It's so refreshing and flavorful.

Isabel Rendon

[email protected]

This salad is a great way to use up leftover crab meat.

Vale

[email protected]

I've never been a big fan of crab salad, but this one changed my mind. It's so good!

m murtaza

[email protected]

This salad is perfect for summer gatherings. It's light and flavorful, and it's always a hit.

Elise Shindele

[email protected]

I made this salad for a potluck, and it was a huge success. Everyone loved it!

Vincent Ayienda

[email protected]

I love this salad! It's so light and refreshing, and the flavors are amazing.

awais aslam

[email protected]

This salad was so easy to make, and it turned out so well! I used fresh crab meat from the seafood counter at my local grocery store, and it was delicious.

Tiffany Tarry

[email protected]

I've made this salad several times now, and it's always a crowd-pleaser. The dressing is light and flavorful, and the crab, tomato, and avocado are all perfectly cooked and seasoned.