Crab Salad with Chili, Tomato and Avocado #SundaySupper

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I have been making this Crab Salad with Chili, Tomato and Avocado for so many years that I forget where I got this original idea or recipe. I’m sure you know what I’m talking about, it’s a recipe that varies according to my taste and whim – the old standby that never fails to impress.I remember the first time I made this salad and served it in martini glasses for a cocktail party. It was such fun I’ve been playing with the recipe ever since. As you see here this version is a bit more elegant with the avocado sliced and fanned on the plate.There are so many ways to serve this salad. Here I take a half of an avocado and serve the salad over it. Another fun version is to slice a large heirloom tomato and serve the crab and avocado over it.   For a picnic I chop the avocado and layer it into small mason jars, screw the lid on and keep it in the cooler.Summer is the best time for this salad. Ideally I harvest the cilantro, jalapeno and tomatoes from the garden. Sometimes I substitute shrimp for the crabmeat or I make a version with Mangos and Blueberries. Looks good doesn’t it? CLICK HERE for that recipe

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Crab Salad with Chili, Tomato and Avocado

Author Monica

Ingredients

  • Tablespoons Juice of 2 limes about 6
  • 1 Teaspoon finely grated jalapeno + more to taste
  • 1 tablespoon Honey + more to taste
  • 6 Tablespoons of Olive Oil
  • 2 Avocados
  • 2 Tablespoons Jalapeno finely chopped
  • 4 Tablespoons Cilantro finely chopped or a mix of parsley and mint
  • 2 Shallots peeled and finely chopped (about 4Tablespoons)
  • 1 Pound Jumbo Lump Crabmeat
  • 2 Cups of Cherry Tomatoes Chopped
  • Sea Salt to taste

Instructions

  1. In a small bowl or measuring cup whisk the lime juice, olive oil, honey together until blended. Season with 1 teaspoon of the jalapeno, 2 teaspoons of the chopped cilantro, salt and pepper.
  2. Toss the crabmeat with 2 tablespoons of the chopped shallots and 1 tablespoon of the chopped cilantro in a small bowl. Season this with 2-3 tablespoons of the dressing and salt and pepper to taste.
  3. Gently toss the cherry tomatoes, the remaining shallots, 1 tablespoon of the chopped cilantro and 2 - 3 tablespoons of the dressing in another small bowl. Season the mixture with salt and pepper.
  4. When you are ready to serve the salad prepare the avocados as desired and arrange ½ of an avocado on each plate. Spoon some of the remaining dressing over the avocado, top with the crab salad and tomato mixture. Drizzle a spoonful of the dressing on top, garnish with the remaining cilantro and serve.

Recipe Notes

Variation: Chop the avocado and mix it with 2-3 Tablespoons of the dressing. Layer the salad into a martini or other glass and serve or take the salad to a picnic in individual jars!

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