MAKES 12 APPETIZER SERVINGS
Adapted from Ralph Brennan’s New Orleans Seafood Book (Vissi d’Arte, 2008)
Printed in Summer 2012 

• 3 large Creole tomatoes
• 
3 avocados, halved lengthwise and peeled
• 
2 cups Spicy Vinaigrette, in all, recipe follows 
• 1 pound jumbo lump crabmeat, picked
• 
6 sprigs flat-leaf parsley, for garnish

Trim ends of each tomato and cut crosswise into 1/2- inch slices. Cut each avocado half lengthwise into four slices.

Place a tomato slice in the center of each of 12 chilled salad plates. Fan 2 avocado slices over each tomato slice and season lightly with salt and freshly ground black pepper, to taste.

Whisk 1 cup Spicy Vinaigrette in a large mixing bowl, add crabmeat and gently combine, keeping lumps intact.

In a separate bowl, whisk remaining vinaigrette and drizzle over each serving of tomato and avocado. Spoon a portion of the crabmeat over the edge of the tomato and avocado, allowing most of it to fall onto the bare plate, and decorate with a parsley sprig. Serve immediately.

Editor's Note: To mold this crab salad, as we did on the cover, pack portions into a ring mold and chill 30 minutes.

Spicy Vinaigrette

MAKES 2 CUPS

• 1/4 cup minced red onions
• 1/4 cup finely chopped red sweet peppers
• 1/4 cup finely chopped green sweet peppers 
• 2 tablespoons minced garlic
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper 
• 1 1/2 teaspoons crushed red pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano 
• 1 teaspoon dried thyme
• 1 cup extra-virgin olive oil
• 1/4 cup red wine vinegar 
• 2 teaspoons mild-flavored honey, such as clover

Combine all ingredients in a medium nonreactive mixing bowl, and whisk until well blended. Cover and chill overnight.

Chef’s Notes: If the oil congeals, return the vinaigrette to room temperature and whisk vigorously immediately before using.