Cilantro-Lime Crab Salad in Avocado Halves

4.3(64)

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.

by Epicurious·published 2004-08-20

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Servings

Makes 2 servings; can be doubled

Total time

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Calories / serving

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Ingredients (8)

serves

1/3 cup finely chopped red onionred-onion
3 tablespoons mayonnaisemayonnaise
2 tablespoons chopped fresh cilantrocilantro
3 teaspoons fresh lime juicelime-juice
1/2 teaspoon ground cumincumin
1/2 teaspoon grated lime peellime
8 ounces crabmeat
1 ripe large avocado, halved, pitted, peeled Lime wedgesavocado

Instructions (1 steps)

01Stir 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.

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