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?
…and I’m not talking about the weather! I wish. I am actually talking about a new Veggie Chili recipe that I tried out tonight. I am a huge fan of hearty veggie chilis and I love experimenting with different recipes. This is by far the SPICIEST Veggie Chili I have ever made and ate…and possibly the most colorful!
I found this recipe in a recent Food & Wine magazine…it was actually featured on the cover.
Winter Vegetable Chili
1/4 cup vegetable oil (I used Canola)
1 onion, chopped
2 medium garlic cloves, very finely chopped
1 large red bell pepper, cut into 1/2-inch pieces
1/2 pound parsnips, peeled and cut into 1/2-inch pieces
1/2 pound carrots, cut into 1/2-inch pieces
1 tablespoon chile powder
1 tablespoon ground cumin
One 14-ounce can peeled Italian tomatoes
1 canned chipotle in adobo, plus 1 tablespoon adobo sauce
1 1/2 cups water
1 cup canned hominy, drained
1 cup canned red kidney beans, drained
Brown rice, chopped red onions, cilantro, sour cream and tortilla chips or bread toasts, for serving
- In a medium, heavy enameled cast-iron casserole or Dutch oven, heat the oil. Add the onion and garlic and cook over high heat, stirring, until slightly softened, about 3 minutes. Add the bell pepper, parsnips and carrots and cook, stirring occasionally, until lightly browned in spots, about 5 minutes. Stir in the chile powder and cumin and season with salt. Cook for 1 minute.
- In a blender, puree the tomatoes and their juices with the chipotle, adobo sauce and water until very smooth. Add the mixture to the casserole along with the hominy and beans and bring to a boil. Cover partially and simmer the chili over moderate heat until the vegetables are tender, about 20 minutes. Season with salt. Serve with rice, red onions, cilantro, sour cream and chips.
This is actually really quick and easy to make. If you are a fan of heat, you have to try this recipe. If you want to cool it off a bit, I’d suggest adding less Chili Powder and maybe even avoid the chipotle pepper (oops, I added 2!).
I served mine over sticky brown rice (my favorite). I topped it with avocado (which helped cool it off a bit), cilantro, and crushed blue corn chips. Delicious!
**Just a reminder, the last day of my Pledge to Be Veg is this Tuesday!**