Ingredients
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5
-
2 1/2
-
2 1/2
-
1
-
1
-
-
1/2
-
1/2
-
-
-
1/2
-
1 1/2
-
1/3
-
1
-
Directions
Chile-Lime Crab Salad With Tomato & Avocado, 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 , I made this tonight for a starter, didn’t need to change anything because the ingredients sounded like they would blend nicely a little like ceviche oh sorry, instead of dicing the avocado I stuffed the crabmeat in it , 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
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Steps
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1
Done
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In a Small Bowl, Combine the Lime Juice With the Olive Oil, Vegetable Oil, Jalapeno, Chopped Cilantro, Honey and Garlic. |
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2
Done
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Season the Dressing With Salt and Pepper. |
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3
Done
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in a Small Bowl, Toss the Crab With 3 Tablespoons of the Dressing and Season With Salt and Pepper. |
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4
Done
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in a Medium Bowl, Gently Toss the Avocado With the Red Onion and 2 Tablespoons of the Dressing; Season With Salt and Pepper. |
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5
Done
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Place a Tomato Slice on Each Plate and Season With Salt. |
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6
Done
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Top With the Avocado and the Crab and Garnish With the Cilantro. |
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7
Done
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Drizzle the Remaining Dressing on Top and Serve With Tortilla Chips or Pita Chips. |
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8
Done
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*to Make the Same as the Cover - Spoon Chopped Cherry Tomatoes Into Glasses; Top With the Crab, Avocado and Remaining Dressing and Serve. |
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9
Done
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**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 Zemanicks Sweet-Spicy-Tart Dressing. Look For the Silky 2006 Ramey Russian River Valley Wine or the Peach-Scented 2005 Gallo of Sonoma Estate Wine. |
