The cover recipe from Food and Wine? Not too shabby…especially considering the recipe comes from one of the “Best New Chefs.” Well, truthfully, we slightly adapted the recipe to accommodate for my mom and I, neither of us wanting to indulge in multiple ladles of olive oil. Still, we attempted to turn our plates into works of art.
And who can resist a plate of crab and avocado, two of the most luxurious ingredients (at least of the ingredients that show up in my house) that I can think of? So fresh and yet so rich. I think our satisfaction definitely justified the grocery bill, as lump crap meat is by no means easy on the pocketbook.
Chile Lime Crab Salad with Tomato and Avocado
From: Food and Wine Magazine, July 2008
Note: Instead of using sliced tomatoes as the base for the avocado and crab, we chopped the tomato and mixed it with the avocado.
5 tablespoons fresh lime juice
2-½ tablespoons extra-virgin olive oil
2-½ tablespoons vegetable oil
1 tablespoon very finely chopped jalapeno
1 tablespoon chopped cilantro, plus cilantro leaves for garnish
½ tablespoon honey
½ teaspoon minced garlic
Salt and freshly ground black pepper
½ pound lump crabmeat, picked over
1-½ 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, 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.