If there ever was flavor in layers, this dish had it for me. The thick slice of fresh heirloom tomato, the avocado, then the crab soaked in the lime dressing with jalapenos! I’m telling you, this was the first time I made this, but most certainly will not be the last.
So I’m browsing the fresh vegetable section at Whole Paychex and I spot the heirloom tomatoes. Expensive as hell, but I can’t resist. I bought some nicely ripened avocados so that I could make my chipotle chicken salad, but I was really wanting to make something interesting with the tomatoes. So the chicken salad had to wait for some more avocados. After finding several ideas, this dish piqued my interest. I found it in my Food and Wine recipe book.
Now, I know I must take shellfish in moderation, and I do, but I wanted to shovel this into my face with large digging equipment. I had to keep my wife back from the avocado soaking in the lime dressing so that I could assemble the dish. I served this along side some grilled shrimp and saffron rice. Then we had it again for lunch with some sesame, basil crackers.
In a word, this is “GOOD”!
Crab Salad with Heirloom Tomato and Avocado
– 5 tablespoons fresh lime juice
– 2 1/2 tablespoons extra virgin olive oil
– 2 1/2 tablespoons vegetable oil
– 2 tablespoons cilantro, chopped
– 1 tablespoon honey
– 1 teaspoon garlic, minced
– 1 pound lump crabmeat
– 1/3 cup red onion, minced
– 1 large heirloom tomato, cut into thick slices
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.