Crab and Creole Tomato Salad

Crabmeat with Creole tomatoes and avocado is one of our favorite combinations, especially when drizzled with a spicy, citrusy dressing.

Crab and Creole Tomato Salad
Makes 6 Servings
  • 3 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons seeded chopped serrano pepper
  • 1 small clove garlic, minced
  • 1 teaspoon kosher salt
  • ½ cup canola or vegetable oil
  • ½ cup diced red bell pepper
  • ½ cup diced yellow bell pepper
  • ⅓ cup thinly sliced green onion
  • 1 pound lump crabmeat, drained and picked free of shell
  • 6 (½-inch-thick) slices Creole tomato
  • 1 ripe avocado, halved, pitted, and cut into 12 slices
  • ½ teaspoon ground black pepper
  • Garnish: lime wedges, cilantro leaves
  1. In a medium bowl, whisk together lime juice, chopped cilantro, serrano, garlic, and salt. Gradually whisk in oil. Reserve ¼ cup dressing for drizzling. Stir bell peppers and green onion into remaining dressing. Gently stir in crab.
  2. To serve, arrange 1 tomato slice and 2 avocado slices on each of 6 plates. Top each with about ½ cup crab mixture. Drizzle with reserved dressing. Sprinkle with black pepper. Garnish with lime wedges and cilantro leaves, if desired.