A great summer appetizer or salad. I prefer to have my crab salad with extra crunch and not so much mayo or sour cream. This is perfect. I think you will enjoy.
- 1 lime, zest finely grated, lime cut in 1/2
- 1/4 cup sour cream
- 2 tablespoons chopped fresh tarragon
- 1/2 dried mango diced
- 1/3 cup diced red bell pepper
- 1/3 cup diced red onion
- 1/3 cup sliced snap peas
- 1/2 jalapeno, seeded and cut into small dice
- 1/2 pound jumbo lump crab meat
- 3 Hass avocados
- salt & pepper
Squeeze the juice from one half of the lime into a bowl. Add the olive oil, sour cream and tarragon and whisk well. Add the mango, red pepper, onion, jalapeno, and lime zest and toss to coat. Gently stir in the crab meat to keep it from breaking up. Refrigerate while preparing the avocados.
Cut the avocados in half and remove pit. Squeeze the remaining lime half over the avocado flesh, using the lime half to spread it evenly, in order to keep them from turning black. Heat the grill to high. Brush avocado halves lightly with oil; grill about 1 minute, until lightly charred.
Toss the crab salad, check for seasoning, and mound into the avocado halves, dividing it evenly. Serve right away.
Tip: To keep the avocado from sliding around the plate, cut a thin sliver of skin from the rounded side before filling the avocados. That flat portion will help keep the avocado steady on the plate.