Chile Lime Crab Salad With Tomato And Avocado Recipes

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CHILE-LIME CRAB SALAD WITH TOMATO & AVOCADO

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



Chile-Lime Crab Salad With Tomato & Avocado image

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.

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)

CILANTRO-LIME CRAB SALAD IN AVOCADO HALVES

Categories     Salad     Shellfish     Vegetable     No-Cook     Quick & Easy     Lime     Crab     Avocado     Spring     Cilantro     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8



Cilantro-Lime Crab Salad in Avocado Halves image

Steps:

  • Stir red onion, mayonnaise, cilantro, 2 teaspoons lime juice, cumin and lime peel in medium bowl to blend. Mix in crabmeat. Season salad with salt and pepper. Brush avocado halves with remaining 1 teaspoon lime juice to prevent discoloration. Arrange avocado halves, cut side up, on plates. Mound crab salad on each avocado half. Serve salad with lime wedges.

1/3 cup finely chopped red onion
3 tablespoons mayonnaise
2 tablespoons chopped fresh cilantro
3 teaspoons fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon grated lime peel
8 ounces crabmeat
1 ripe large avocado, halved, pitted, peeled Lime wedges

CHILE-LIME CRAB SALAD WITH TOMATO AND AVOCADO

Categories     Fish

Number Of Ingredients 12



Chile-Lime Crab Salad with Tomato and Avocado image

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.

5 tablespoons Fresh Lime Juice
2 1/2 tablespoons Extra Virgin Olive Oil
2 1/2 tablespoons Vegetable Oil
1 tablespoon Finely Chopped Jalapeno
1 tablespoon Chopped Cilantro
1/2 tablespoon Honey
1/2 teaspoon Minced Garlic
1/2 teaspoon Salt and Freshly Ground Pepper to Taste
1 1/2 pieces Diced Avocados (1/2 inch dice)
1/3 cup Minced Red Onion
1 piece Large Heirloom Tomato Sliced (I use cut cherry tomatoes instead)
1/2 bag Tortilla Chips for Serving (Optional)

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