Recipe File: Avocado Stuffed with Crab-Mango Salad

Ingredients:

» 1 lime
» tbsp olive oil
» 2 tbsp chopped fresh cilantro
» 1/2 mango, peeled and diced into
» 1/4-inch pieces (about 1 cup)
» 1/3 cup diced (1/4-inch) red bell pepper
» 1/3 cup diced (1/4-inch) red onion
» 1/2 jalapeno, diced into small pieces (about 2 tbsp)
» 1 lb. jumbo lump crab meat, picked over for shells and cartilage
» 3 Hass avocados
» Kosher or fine sea salt and freshly ground pepper

Serves Six

Finely grate the zest of the lime; set aside. Halve the lime and squeeze the juice from one half into a bowl. Add the olive oil, cilantro and lime zest and whisk well. Add the mango, bell pepper, onion and jalapeno, and toss to coat. Stir in the crab meat gently, to keep it from breaking up. Set aside.

Cut the avocados in half and remove the pits. Peel the avocado halves if you like. Squeeze the juice of the remaining lime half over the avocado flesh, using the lime half to paint it evenly over the avocados, to keep them from turning black.

Toss the crab salad, and season with salt and pepper to taste. Mound the crab salad in the avocado halves, dividing it evenly. (Use an ice cream scoop for neat, even rounds, if that’s your thing.) Serve right away.

» She’s Such a Spice Girl: Daisy Martinez, ‘Daisy: Morning, Noon and Night’

Recipe courtesy “Daisy: Morning, Noon and Night” by Daisy Martinez ($30, Atria Books)