Recipe by Manami
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.
Top Review by yungenterprise
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....
- 5 tablespoons fresh lime juice
- 2 1⁄2 tablespoons extra virgin olive oil
- 2 1⁄2 tablespoons vegetable oil
- 1 tablespoon very finely chopped jalapeno
- 1 tablespoon chopped fresh cilantro, plus
- cilantro leaf, for garnish
- 1⁄2 tablespoon honey
- 1⁄2 teaspoon minced garlic
- salt, to taste
- fresh ground black pepper, to taste
- 1⁄2 lb lump crabmeat, picked over & all shells removed
- 1 1⁄2 Hass avocadoes, diced (1/2 inch)
- 1⁄3 cup minced red onion
- 1 large heirloom tomatoes, cut into four 1/2-inch-thick slices or 7 -8 cherry tomatoes
- tortilla chips (my recipe #149816) or pita chips, for serving (my Ricotta-Garlic Pita Wedges)
Directions See How It's Made
- In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeno, chopped cilantro, honey and garlic.
- Season the dressing with salt and pepper.
- 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.
- 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 and serve with tortilla chips or pita chips.
- *To make the same as the cover - spoon chopped cherry tomatoes into glasses; top with the crab, avocado and remaining dressing and serve.
- **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 Zemanick’s sweet-spicy-tart dressing. Look for the silky 2006 Ramey Russian River Valley wine or the peach-scented 2005 Gallo of Sonoma Estate wine.