So, I said I had a recipe with Crab Meat and Avocado…so, here it is! I found this recipe as I was perusing a Food & Wine Magazine. So glad that I tried it out!
Chile-Lime Crab Salad with Tomato and Avocado
- 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
- 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.
What is your favorite way to enjoy crab meat?
My sister and I love Bobby Flay. We saw this recipe for Grilled Chicken Breast Stuffed with Goat Cheese with Smoked Chile Cilantro Sauce on the Food Network so we gave it a shot.
Grilled Chicken Breast Stuffed with Goat Cheese with Smoked Chile Cilantro Sauce
- 8 ounces soft goat cheese
- 1/4 cup chopped nicoise olives (I left these out because I do not like olives)
- 1 red pepper, roasted, peeled, seeded and chopped
- 1 tablespoon fresh finely chopped thyme
- Salt and freshly ground pepper
- 4 large boneless chicken breast, pounded thin
- 2 tablespoons olive oil
Preheat grill. Mix together the goat cheese, olives, red pepper and thyme in a small bowl and season with salt and pepper to taste. Lay each breast out and fill with the cheese mixture. Brush the breasts with the olive oil and season with salt and pepper to taste, secure with toothpicks. Grill for 8 to 10 minutes or until golden brown and cooked through.
Smoked Chile-Cilantro Sauce
- 2 poblanos, smoked, peeled and seeded
- 1/4 cup red onion, coarsely chopped
- 2 tablespoons fresh lime juice
- 3/4 cup olive oil
- 1/4 cup spinach leaves
- 1/4 cup cilantro leaves
- 2 teaspoons honey
- salt and freshly ground pepper
In a blender, combine the poblanos, onion and lime juice and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and cilantro and blend until smooth. Add the honey and season to taste with salt and pepper. Serve at room temperature.
This sauce was amazing. Absolutely delicious. As I was eating I was trying to think of what I else I can put this sauce on. You have to try it.
When making the chicken, I would recommend using a grill. Unfortunately, I did not have a grill….so I used a grill pan. It made it very difficult to handle the chicken. I would suggest baking the chicken as well, but I am sure that baking the chicken would slightly change this dish. I’m sure it would still be delicious though.
I served the chicken with Roasted Asparagus and Israeli couscous. I cannot recall now but I think we put yellow bell pepper and sundried tomatoes in with the cous cous.
I don’t make cous cous often, but when I do I typically make the smaller cous cous. This was my first time using Israeli Cous Cous and I absolutely loved it. It was so simple to make and I loved the chewiness of it. I’m glad I bought a big container because I will be making more of it!