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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

1. In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeno, chopped cilantro, honey and garlic.
2. Season the dressing with salt and pepper.
3. In a small bowl, toss the crab with 3 tablespoons of the dressing and season with salt and pepper.
4. In a medium bowl, gently toss the avocado with the red onion and 2 tablespoons of the dressing; season with salt and pepper.
5. Place a tomato slice on each plate and season with salt.
6. Top with the avocado and the crab and garnish with the cilantro.
7. Drizzle the remaining dressing on top and serve with tortilla chips or pita chips.
8. *To make the same as the cover - spoon chopped cherry tomatoes into glasses; top with the crab, avocado and remaining dressing and serve.
9. **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.