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Salad of Crab and Avocado

Salad of Crab and Avocado

Enjoy pure sensory indulgence, as color and texture and flavor merge to create a vibrantly appealing salad that's elegant and comforting all at once.

Details

Serves: MAKES 8 SERVINGS

Main Ingredient

  • 1/2 cup red pepper, small dice
  • 2 plum tomatoes, cored and chopped
  • 2 scallions, thinly sliced on the bias
  • 1 clove garlic, minced
  • 2 tablespoons cilantro, coarsely chopped
  • 2 teaspoons jalapeño, minced, seeds and veins removed
  • 2-1/2 cups lump crabmeat, pasteurized, picked over to remove cartilage and shell
  • 2 avocados, ripe, small dice
  • 3 tablespoons lime juice
  • 1/4 cup sour cream

Seasoning Ingredients

  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste

Directions

1. Toss together the red pepper, tomato, scallions, garlic, cilantro, and jalapeño to form a salsa. Season with 1/4 teaspoon salt and a pinch of black pepper, set aside. Combine the avocado, lime juice, 1/2 teaspoon salt, and a pinch of black pepper.

2. In a glass bowl, layer 1/4 cup of the tomato salsa, about 5 tablespoons of crab and 2 tablespoons of the avocado mixture. Spoon approximately 1 teaspoon of sour cream on top of the avocado layer. Garnish with salsa.

NOTE: Be sure to wear gloves while mincing the jalapeño to prevent irritation.

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