Name: Cilantro-Lime Crab Salad in Avocado Halves
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

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.

Recipe notes

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