If you're craving a fresher, non-spicy salad, use the cucumber. But if you're craving some heat, use the jalapeño. Just be sure to deseed the hot peppers first, so they don't overpower the taste of the crab.
Author: adapted from Garden Plate magazine
Recipe type: Appetiser
Cuisine: American
Serves: 6 appetizers or 4 light meals
Ingredients
1 cup cooked lump crabmeat
2 avocados, peeled and diced
1 tomato, chopped
½ cucumber, diced or 2 jalapeño peppers, deseeded and minced
¼ onion, diced
2 tablespoons fresh cilantro, chopped
1 garlic clove, minced
¼ cup lime juice
2 tablespoons olive oil or mayonnaise
½ teaspoon kosher salt
¼ teaspoon fresh ground pepper
Greens, for serving
Instructions
Add the crab, avocado, tomato, cucumber or jalapeño, onion, cilantro, and garlic to medium bowl.
In a small bowl, whisk together the lime juice, oil or mayo, salt, and pepper until combined.
Pour the dressing over the crab salad and gently toss to coat.
Serve the crab salad with garnish or small bed of greens.
Notes
Spicy Asian Style: Use cucumber instead of jalapeno, optionally omit the cilantro, and add a little sriracha to the dressing, to taste.