Chile-Lime Crab Salad With Tomato & Avocado

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 tomato, cut into four 1/2-inch-thick slices or 7-8 cherry tomatoes
• tortilla chips or pita chips, for serving (my Ricotta-Garlic Pita Wedges)

Directions

1. 1

   In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeno, chopped cilantro, honey and garlic.

2. 2

   Season the dressing with salt and pepper.

3. 3

   In a small bowl, toss the crab with 3 tablespoons of the dressing and season with salt and pepper.

4. 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. 5

   Place a tomato slice on each plate and season with salt.

6. 6

   Top with the avocado and the crab and garnish with the cilantro.

7. 7

   Drizzle the remaining dressing on top and serve with tortilla chips or pita chips.

8. 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. 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.