Chile-lime Crab Salad With Tomato & Avocado

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 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 ricotta-garlic pita wedges) or pita chips, for serving (my ricotta-garlic pita wedges)

Recipe

• 1 in a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeno, chopped cilantro, honey and garlic.
• 2 season the dressing with salt and pepper.
• 3 in a small bowl, toss the crab with 3 tablespoons of the dressing and season with salt and pepper.
• 4 in a medium bowl, gently toss the avocado with the red onion and 2 tablespoons of the dressing; season with salt and pepper.
• 5 place a tomato slice on each plate and season with salt.
• 6 top with the avocado and the crab and garnish with the cilantro.
• 7 drizzle the remaining dressing on top and serve with tortilla chips or pita chips.
• 8 *to make the same as the cover - spoon chopped cherry tomatoes into glasses; top with the crab, avocado and remaining dressing and serve.
• 9 **rich crab and avocado demand a wine with substantial body; at the same time, only a 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.