Chile-Lime Crab Salad with Tomato and Avocado
Sue Zemanick / Food and Wine
This dip is AMAZING!!!!Â I have never made it myself, but have been the happy to eat guest MANY times!Â My Genius-Sister-in-Law has a knack for finding great recipes in magazines and this one is beyond a winner.Â It is honestly the MOST gobbled up appetizer at every event she makes it for.Â I dont even like seafood that much and I cold eat this by the truck load!Â You can make it as one large dip, but she also makes it and serves in smaller plastic shot glasses with pita chips and a small fork.Â Super cute, colorful and tasty!
“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 jalapeĂ±o.”
TOTAL TIME: 30 MIN
5 tablespoons fresh lime juice
2 1/2 tablespoons extra-virgin olive oil
2 1/2 tablespoons vegetable oil
1 tablespoon very finely chopped jalapeĂ±o
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
- In a small bowl, combine the lime juice with the olive oil, vegetable oil, Â jalapeĂ±o, chopped cilantro, honey and garlic. Season the dressing with salt Â and pepper.
- In a small bowl, toss the crab with 3 tablespoons of the dressing and Â season with salt and pepper. In a medium bowl, gently toss the avocado with Â 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 Â avocado and the crab and garnish with the cilantro. Drizzle the remaining Â dressing on top and serve with tortilla chips.
This is how Genius-Sister-in-Law likes to serve on a tray with ice!Â So cute!