Carambola With Papaya Crabmeat And Avocado Food

CARAMBOLA WITH PAPAYA, CRABMEAT, AND AVOCADO

Carambola with Papaya, Crabmeat, and Avocado image

Slices of star fruit hold crab, papaya, and avocado salad.

Provided by Martha Stewart

Yield Makes 20 hor's d'oeuvres

Number Of Ingredients 9

Ingredients

1/2 pound jumbo lump crab meat
1/2 ten-ounce Hass avocado, skin and pit removed, cut into 1/4-inch cubes
1 one-and-a-half-pound red or yellow papaya, peeled and seeded, cut into 1/4-inch cubes
2 tablespoons fresh lime juice
1/4 cup loosely packed cilantro leaves, finely chopped
1/2 jalapeno pepper, finely chopped
1/4 teaspoon salt
Pinch of freshly ground black pepper
3 large ripe carambola (about 4 ounces each), sliced 1/2 inch thick

Steps:

Shred crab meat, discarding any shell or cartilage; place in a medium bowl. Add avocado, papaya, lime juice, cilantro, jalapeno, salt, and black pepper; toss. Adjust seasoning.
Spoon a heaping teaspoon of crab mixture over each carambola slice. Arrange on a serving platter, and serve immediately.

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