Chile Lime Crab Salad With Tomato Avocado Food

CHILE-LIME CRAB SALAD WITH TOMATO & AVOCADO

Chile-Lime Crab Salad With Tomato & Avocado image

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

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)

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.

CRAB AND AVOCADO SALAD

Crab and Avocado Salad image

Make and share this Crab and Avocado Salad recipe from Food.com.

Provided by kiwidutch

Categories Crab

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb jumbo lump crab meat
3 ripe avocados
2 tablespoons bruinoise red peppers
2 tablespoons bruinoise yellow peppers
2 tablespoons bruinoise red onions
6 sesame crackers
3 tablespoons wasabi aioli
1 cucumber, sliced thin
1 teaspoon black sesame seed
1 teaspoon slivered chives
5 cherry tomatoes
salt and pepper
1 tablespoon fresh lime juice

Steps:

Mix picked crabmeat with aioli, chives, salt and pepper.
Cut avocados in half.
Scoop out meat.
Mash slightly with a fork with lime juice, brunoise vegetables, salt and pepper.
On a plate, fan sliced cucumbers.
Place avocados in center.
Place crab on the avocado.
Sesame cracker on top.
with herbs or baby lettuce garnish.
Around the outside of the plate, dot aioli alternating with cherry tomatoes.
Sprinkle black sesame seeds.
And Serve.

AVOCADO CRABMEAT SALAD

Avocado Crabmeat Salad image

You'll reel in compliments with Gail VanGundy's colorful seafood salad. "It makes a pretty side dish," notes the Parker, Colorado cook.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1/2 cup flaked crabmeat, cartilage removed or imitation crabmeat
1/2 cup chopped lettuce
1/3 cup diced celery
1/2 teaspoon finely chopped onion
1/2 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon paprika
1 tablespoon mayonnaise
1 large ripe avocado, peeled, pitted and halved

Steps:

In a bowl, combine the crab, lettuce, celery, onion, lemon juice, salt and paprika. Cover and refrigerate for 1 hour. Stir in mayonnaise until combined. Serve in avocado halves.

Nutrition Facts :

CHILE-LIME CRAB SALAD WITH TOMATO AND AVOCADO

Chile-Lime Crab Salad with Tomato and Avocado image

Categories Fish

Number Of Ingredients 12

Ingredients

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)

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.

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