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- 5 Tbsp. fresh lime juice
- 2 1/2 Tbsp. extra-virgin olive oil
- 2 1/2 Tbsp. vegetable oil
- 1 Tbsp. very finely chopped jalapeno
- 1 Tbsp. chopped cilantro , plus cilantro leaves for garnish
- 1/2 Tbsp. honey
- 1/2 tsp. minced garlic
- Salt and freshly ground black pepper
- 1/2 pound lump crab meat , picked over
- 1 1/2 Hass avocados , diced (1/2 inch)
- 1/3 cup minced red onion
- 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.
Note: To replicate the recipe shown here, spoon chopped cherry tomatoes into glasses; top with the crab, avocado and remaining dressing and serve.
Wine Pairing: Rich crab and avocado call for a white wine with body; at the same time, only a white with good acidity will stand up to the sweet-spicy-tart dressing here. Chardonnays from Sonoma's Russian River Valley and the Sonoma Coast appellations would work well. Look for the 2008 Freeman Ryo-fu Chardonnay or the 2007 Gallo of Sonoma Estate.