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: Serves 1 or more
Ingredients: Fresh Lime Juice; Extra Virgin Olive Oil; 1 tablespoon vegetable oil; 1 jalapeño pepper, finely minced; Fresh Cilantro; Cilantro Leaf; 1 teaspoon honey; 1 clove garlic, minced; Salt to taste; Fresh Ground Black Pepper; Lump Crabmeat; Hass Avocadoes; 1/4 cup finely diced red onion; Heirloom Tomatoes; Tortilla Chips

Experience a taste of summer with this vibrant and refreshing Chile Lime Crab Salad! Inspired by Sue Zemanick's award-winning recipe (Food & Wine, June 2008), this dish combines succulent crab meat, creamy avocado, and juicy tomatoes in a zesty, spicy dressing. The perfect balance of sweet, spicy, and tart flavors will tantalize your taste buds. A quick and healthy meal ready in under 30 minutes!

Prep Time 15 mins

Cook Time 30 mins

Calories 347.7 kcal

Protein 29g

Rating 4.0 (1 Reviews)

Chile Lime Crab Salad With Tomato Avocado

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chile Lime Crab Salad With Tomato Avocado

Fresh Lime Juice
Extra Virgin Olive Oil
1 tablespoon vegetable oil
1 jalapeño pepper, finely minced
Fresh Cilantro
Cilantro Leaf
1 teaspoon honey
1 clove garlic, minced
Salt to taste
Fresh Ground Black Pepper
Lump Crabmeat
Hass Avocadoes
1/4 cup finely diced red onion
Heirloom Tomatoes
Tortilla Chips

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How to Make Chile Lime Crab Salad With Tomato Avocado

Whisk together 2 tablespoons lime juice, 3 tablespoons olive oil, 1 tablespoon vegetable oil, 1 finely minced jalapeño pepper, 1/4 cup chopped cilantro, 1 teaspoon honey, and 1 clove minced garlic in a small bowl.
Season the dressing generously with salt and freshly ground black pepper to taste.
In a separate small bowl, gently toss 1 pound lump crab meat with 3 tablespoons of the dressing. Season with salt and pepper.
In a medium bowl, gently toss 2 ripe avocados (diced) with 1/4 cup finely diced red onion and 2 tablespoons of the dressing. Season with salt and pepper.
Slice 2 large tomatoes into 1/2-inch thick rounds. Season each slice with salt.
On each serving plate, arrange a tomato slice. Top with the avocado mixture and the crab salad.
Garnish with fresh cilantro sprigs.
Drizzle the remaining dressing over the salad and serve immediately with tortilla chips or pita chips.
**Alternative Presentation (as pictured on the original cover):** Spoon chopped cherry tomatoes into glasses. Top with crab, avocado, and remaining dressing. Serve.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

17g

Fat

18g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Salads Main Courses Lunch Main Dish / Dinner Seafood The Americas American Mexican Cajun & Creole Southern Caribbean Healthy Gluten Free

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Appetizers Seafood Vegetables American Easy Beginner Cook Dinner Party Crab Dietary Spicy Low Sodium Low Cholesterol Low Carb Healthy 2 Low In Something Shellfish Peppers Tomatoes Brunch Taste Mood