CHILE-LIME CRAB SALAD WITH TOMATO & AVOCADO

facebook share image   twitter share image   pinterest share image   E-Mail share image



Chile-Lime Crab Salad With Tomato & Avocado image

Food & Wine 2008 Magazine, June 2008 edition. A fast & healthy classic combination. Sue Zemmanick, one of the best new chefs for 2008, mixes fresh crab, avocado and tomato with a vibrant, spicy dressing spiked with jalapeno peppers.

Provided by Manami

Categories     Crab

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

5 tablespoons fresh lime juice
2 1/2 tablespoons extra virgin olive oil
2 1/2 tablespoons vegetable oil
1 tablespoon very finely chopped jalapeno
1 tablespoon chopped fresh cilantro, plus
cilantro leaf, for garnish
1/2 tablespoon honey
1/2 teaspoon minced garlic
salt, to taste
fresh ground black pepper, to taste
1/2 lb lump crabmeat, picked over & all shells removed
1 1/2 Hass avocadoes, diced (1/2 inch)
1/3 cup minced red onion
1 large heirloom tomatoes, cut into four 1/2-inch-thick slices or 7 -8 cherry tomatoes
tortilla chips (my recipe #149816) or pita chips, for serving (my Ricotta-Garlic Pita Wedges)

Steps:

  • 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 or pita chips.
  • *To make the same as the cover - spoon chopped cherry tomatoes into glasses; top with the crab, avocado and remaining dressing and serve.
  • **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. Look for the silky 2006 Ramey Russian River Valley wine or the peach-scented 2005 Gallo of Sonoma Estate wine.

There are no comments yet!