Joseph de Leo / Sublime Management
Yield: 6 servings
Preparation time: 25 minutes
2 tablespoons olive oil
2 tablespoons chopped fresh cilantro
1/2 mango, peeled and cut into 1/4-inch piece
1/3 cup diced (1/4-inch) red bell pepper
1/3 cup diced (1/4-inch) red onion
1/2 jalapeño, finely diced (about 2 tablespoons)
1/2 pound jumbo lump crabmeat
3 Hass avocados
Kosher or fine sea salt
Freshly ground pepper
- Finely grate the zest of the lime; set aside. Halve the lime and squeeze the juice from one half of the lime into a bowl. Add the olive oil, cilantro, and lime zest, and whisk well. Add the mango, red bell pepper, onion, and jalapeño, and toss to coat. Gently stir in the crabmeat to keep it from breaking up. Set the mixture aside while preparing the avocados.
- Cut the avocados in half and remove the pits. Peel the avocados if you like. Squeeze the juice of the remaining lime half over the avocado flesh, using the lime half to spread it evenly over the avocados to keep them from turning black.
- Toss the crab salad and season with salt and pepper to taste. Check for seasoning, and mound the crab salad into the avocado halves, dividing it evenly. (Use and ice cream scoop for neat, even rounds, if that's your thing.) Serve right away.
Tip: To keep the avocados from sliding around the plates, cut a thin sliver of skin (or flesh) from the rounded side of each half before filling.
For a more dramatic presentation, layer the ingredients in a ring mold (similar to a biscuit cutter without the handle). Peel and pit the avocados, dice them into 3/4-inch pieces. Toss them with lime juice to keep them from turning dark. Make the crab salad. Place the ring mold over the center of the plate and put half a diced avocado in the mold. Top with 1/6 of the crab salad. Lift the mold and the ingredients will remain in place.