Chili-Lime Crab Salad

My oven is broken and we've had a string of over 90 degree days. It is definitely not the time to be roasting, baking or broiling. This recipe, recommended by Deb, is a perfect summer meal, creating its own cool sizzle. I hadn't bought crabmeat in over twenty years but it is worth the splurge to enjoy this salad. Come on, give this simple and elegant salad a try. The recipe was printed in the July 2008 issue of Food and Wine Magazine. I have made minor changes to it.

5 tbl. fresh lime juice

2 1/2 tbl. extra virgin olive oil

2 1/2 tbl. vegetable oil

1 tbl. very finely chopped jalapeno

1 tbl. chopped cilantro, plus cilantro for garnish

1/2 tbl. honey (optional)

1/2 tsp. minced garlic

salt and freshly ground pepper

1/2 pound lump crabmeat, picked over

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

In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeno, chopped cilantro, optional honey and garlic. Season the dressing with salt and pepper.

In another small bowl, toss the crab with 3 tbl. of the dressing and season with salt and pepper.

In a medium bowl, gently toss the avocado with the red onion and 2 tbl. of the dressing. Season with salt and pepper.

Place a tomato slice on each plate. Top with the avocado and the crab and garnish with the cilantro. Drizzle the remaining dressing on top.

Serves 4

Notes: For a variation, substitute chopped red and yellow cherry tomatoes for the sliced tomato.

If crabmeat is just too dear, the salad will also taste delicious with gently poached shrimp.