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.
Recipe information
Yield
Makes 2 servings; can be doubled
Ingredients
1/3 cup finely chopped red onion
3 tablespoons mayonnaise
2 tablespoons chopped fresh cilantro
3 teaspoons fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon grated lime peel
8 ounces crabmeat
1 ripe large avocado, halved, pitted, peeled Lime wedges
Preparation
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.
