Chile-Lime Crab Salad With Tomato & Avocado Recipe

Name: Chile-Lime Crab Salad With Tomato & Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

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 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.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Chile-Lime Crab Salad With Tomato & Avocado falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chile-Lime Crab Salad With Tomato & Avocado

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions