Crab and Avocado over Butter Lettuce

Name: Crab and Avocado over Butter Lettuce
Ingredients: 1 teaspoon whole-grain mustard; Juice of 1 lime; 1 large shallot , minced; ½ red Thai chile , seeded, deveined, and minced; 3 tablespoons minced fresh mint leaves; 3 tablespoons minced fresh parsley leaves; 3 tablespoons minced fresh cilantro leaves; 1 large, ripe Hass avocado , pitted, peeled, and finely diced; 8 ounces lump crab meat; Salt and freshly ground black pepper; 1 large head of butter or Bibb lettuce; Olive oil

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Cookbook

The 10 Things You Need to Eat

Published by William Morrow

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This image courtesy of Joseph DeLeo

Crabmeat is very light and very subtle in flavor, and avocado adds richness without overpowering the crustacean. I like to liven up the combination with lime juice and fresh Thai chile. Quality crabmeat is pretty pricey, so this salad is a good way of making a little crab go a long way.

Serves6

CostInexpensive

Easy

Total Timeunder 1 hour

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free

Mealdinner, lunch

Taste and Texturecreamy, savory

Ingredients

1 teaspoon whole-grain mustard
Juice of 1 lime
1 large shallot, minced
½ red Thai chile, seeded, deveined, and minced
3 tablespoons minced fresh mint leaves
3 tablespoons minced fresh parsley leaves
3 tablespoons minced fresh cilantro leaves
1 large, ripe Hass avocado, pitted, peeled, and finely diced
8 ounces lump crabmeat
Salt and freshly ground black pepper
1 large head of butter or Bibb lettuce
Olive oil

Instructions

Whisk the mustard, lime juice, and shallot together in a large mixing bow.l Stir in the chile, mint, parsley, cilantro, avocado, and crabmeat. Season with salt and pepper to taste.
To serve, arrange a couple leaves of lettuce on each plate and top with a spoonful of the crab salad. Drizzle each plate with a little olive oil to finish.