Crabmeat and Avocado Salad












The spicy vinaigrette makes this Crabmeat and Avocado Salad unforgettable.

Crabmeat and Avocado Salad
Yields: 12 servings
  • 3 large Creole tomatoes, halved
  • 3 large Hass avocados, halved and pitted
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • Spicy Vinaigrette (recipe follows), divided
  • 1 pound jumbo lump crabmeat, picked free of shell
  • Garnish: lemon zest, fresh lemon juice
  1. Cut each tomato half into 6 wedges, about ½-inch thick. Peel avocado halves, and cut each half lengthwise into 6 slices. In the center of each of 12 chilled salad plates, fan 3 tomato wedges and 3 avocado slices. Season lightly with salt and pepper.
  2. In a large bowl, vigorously whisk ½ cup Spicy Vinaigrette to blend all ingredients. Add crabmeat, stirring very gently with a spoon to keep lumps intact.
  3. Vigorously whisk remaining ½ cup Spicy Vinaigrette, and drizzle about 1 tablespoon over each serving of tomato and avocado. Spoon a portion of crabmeat over edge of tomato and avocado, allowing most of it to fall onto plate. Garnish with lemon zest and juice, if desired. Serve immediately.

Spicy Vinaigrette
Yields: 1 cup
  • ½ cup extra-virgin olive oil
  • ¼ cup minced red onion
  • ¼ cup minced red bell pepper
  • ¼ cup minced green bell pepper
  • ¼ cup red wine vinegar
  • 2 tablespoons minced garlic
  • 2 teaspoons kosher salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons mild-flavored honey, such as clover honey
  • 1½ teaspoons crushed red pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  1. In a medium nonreactive bowl, whisk together all ingredients until well combined. Cover and refrigerate overnight.
Note: Vinaigrette may be prepared up to 3 days in advance. If the oil separates, return the vinaigrette to room temperature, and whisk vigorously immediately before using.



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