Chile-Lime Crab Salad with Tomato and Avocado

Mary found this recipe as she was perusing a Food & Wine Magazine.  If you have never tasted the combination of crab and avocado, you are truly missing out.  There is nothing quite like it.  The flavors of lime and cilantro are also very prevalent giving this dish a fresh-tasting flavor.  You can make this as a light dinner served with a veggie or as a salad before your main entree.  This is a perfect recipe to impress your guests with as well!

Ingredients

• 5 tablespoons fresh lime juice
• 2 1/2 tablespoons extra-virgin olive oil
• 2 1/2 tablespoons vegetable oil (I used Canola Oil)
• 1 tablespoon very finely chopped jalapeno
• 1 tablespoon chopped cilantro, plus cilantro leaves for garnish
• 1/2 tablespoon honey
• 1/2 teaspoon minced garlic
• salt & freshly ground black pepper
• 1/2 pound fresh jumbo lump crab meat, picked over
• 2 Avocados, diced (1/2 inch)
• 1/3 cup red onion, minced
• 1 large heirloom tomato, cut into four 1/2-inch-thick slices
• Tortilla chips, for serving

Directions

• In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeño, chopped cilantro, honey and garlic. Season the dressing with salt and pepper.
• In a small bowl, toss the crab with 3 tablespoons of the dressing and season with salt and pepper. In a medium bowl, gently toss the avocado with the red onion and 2 tablespoons of the dressing; season with salt and pepper.
• Place a tomato slice on each plate and season with salt. Top with the avocado and the crab and garnish with the cilantro. Drizzle the remaining dressing on top and serve with tortilla chips.