Cilantro-Lime Crab Salad In Avocado Halves Recipe - Cooking Index
Cilantro-Lime Crab Salad In Avocado Halves Recipe - Cooking Index
This springtime dish would go nicely with sliced red and yellow tomatoes drizzled with balsamic vinaigrette; offer corn muffins, too. End the dinner with wedges of chocolate mousse cake.
Type: Fish| 1/3 cup | 20g / 0.7oz | Finely-chopped red onion |
| 3 tablespoons | 45ml | Mayonnaise |
| 2 tablespoons | 30ml | Chopped fresh cilantro |
| 3 teaspoons | 15ml | Fresh lime juice |
| 1/2 teaspoon | 2.5ml | Ground cumin |
| 1/2 teaspoon | 2.5ml | Grated lime peel |
| 8 oz | 227g | Crabmeat |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Ripe avocado - halved, pitted, (large) | |
| And peeled | ||
| Lime wedges |
Stir red onion, mayonnaise, cilantro, 2 teaspoons lime juice, cumin and lime peel in medium bowl to blend. Mix in crabmeat. Season salad with salt and pepper.
Brush avocado halves with remaining 1 teaspoon lime juice to prevent discoloration. Arrange avocado halves, cut-side up, on plates. Mound crab salad on each avocado half. Serve salad with lime wedges.
This recipe yields 2 servings (can be doubled).
Source:
Bon Appetit, April 2000
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