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Wednesday, June 06 2012

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
Recipe from 
Servings: 4
Prep Time: 30 mins
Total Time: 30 mins
 
 
ingredients
  •  
     tablespoons  fresh lime juice
  •  
    2 1/2  tablespoons  extra-virgin olive oil
  •  
    2 1/2  tablespoons  vegetable oil
  •  
     tablespoon  very finely chopped jalapeno
  •  
     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
  •  
       large heirloom tomato, cut into four 1/2-inch-thick slices
  •  
        Tortilla chips, for serving
  •  
 
directions
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.
 
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 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.
 

 
Posted by: Send a Meal AT 10:05 am   |  Permalink   |  0 Comments  |  Email
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