Slimcado and Crab Salad
This cool salad is good year-round but seems most appropriate during summer. As
a variation you may substitute cooked shrimp for the crabmeat.
Juice of 3 limes
1 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. freshly ground pepper
1/2 cup olive oil
1 pound lump or backfin crabmeat, picked over carefully to remove any stray
cartilage
2 SlimCado® avocados
1/2 tsp. lime zest
chopped parsley for garnish
In a small mixing bowl combine lime juice, mustard, salt and pepper. Gradually
whisk in olive oil until smooth and blended. Pour over the crabmeat and let
stand for 10 minutes.
Drain excess dressing from crabmeat. Just before serving, cut avocados in half.
Remove and discard pits. Cut avocados into thin slices. Mound the crabmeat in
the center of a serving platter. Arrange avocado slices in a fan shape around
the crabmeat. Sprinkle with lime zest, chopped parsley and red caviar
(optional). Serves 4.
Slimcado is a trade name for avacado