Friday, March 29, 2013

Lent Suppers - Dungeness Crab Salad

I bought two large crabs the other day. Way more than our little family could eat on our own. Luckily the leftover meat gave me the opportunity to make one of our favorite crab dishes. This salad is great as a salad, as a ceviche with chips or on its own.

To start you will need the following: Dungeness crab, jalapenos, red onion, garlic, tomato, cilantro, olive oil, salt, pepper, avocados and fresh lime juice.

Place the shelled Dungeness crab in a large glass bowl.

Seed and mince the jalapenos. If you want a little heat to the dish leave some of the seeds and membranes in.

Add the jalapenos into the bowl with the crab along with all of the other chopped ingredients.

Toss with oil, salt pepper, and lime juice.

Doesn't that look yummy? Scoop onto a large lettuce leaf or eat it straight out of the bowl!
Crab and Avocado Salad
1 c. Dungeness crab meat, cooked (approx 1/2 lb.)
2 jalapeno chilies, seeded and minced
1/4 red onion, chopped
1 clove garlic, minced
1/4 c. tomato, chopped
2 T. cilantro, snipped
2 T. olive oil
3/4 t. salt
ground pepper to taste
2 avocados, peeled & chopped
1/4 c. lime juice
Place the crab meat in a medium glass mixing bowl. Add the jalapenos, onion, garlic, tomato and cilantro. Mix well. Add the oil, salt and pepper.
Fold in the chopped avocados, being careful not to smash the salad. Mix in the lime juice. Scoop into a large lettuce leaf to serve.

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