Ingredients
3 large ripe avocados
3 tbsp. fresh lime juice
c. minced cilantro leaves
1 tbsp. minced jalapeño
1 tsp. cumin
1/2 tsp. minced garlic
1/2 tsp. salt
1/4 tbsp. cayenne
1/2 c. minced red onions
1/2 c. finely chopped seeded tomatoes
1/2 c. finely chopped fresh jicama
2 tsp. Extra virgin olive oil
1/2 lb. lump crabmeat
Preparation
Step 1In a large bowl, place all but 1/4 cup of the avocado pieces. Add 2 tablespoons of the lime juice, 2 tablespoons of the cilantro, 1 teaspoon of the jalapeño, 1/2 teaspoon of the cumin, 1/4 teaspoon of the garlic, 1/4 teaspoon of the salt, and a pinch of cayenne, and mash with the back of a fork until smooth. Add 1/4 cup of the onions, 1/4 cup of the tomatoes, and 1/4 cup of the jicama to the avocado mixture, and stir well to combine.Step 2In a separate bowl, combine the remaining ingredients with the crabmeat and gently toss to combine. Fold the crabmeat mixture into the mashed avocado mixture, stirring to combine, but being careful not to break up the crabmeat. Season to taste. Divide among 4 chilled martini glasses and serve with tortilla chips.
This recipe originally appeared on Emeril Live, courtesy of Martha Stewart Living Omnimedia, Inc.
