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Fresh Tomato and Crab Sammie
2 avocados, diced 1/4 cup finely chopped poblano pepper 2 tablespoons chopped fresh cilantro, divided 1 tablespoon finely chopped red onion 1/8 teaspoon salt 1 recipe Vinaigrette, divided recipe follows 8 oz. lump crabmeat, picked for shells 2 small red tomatoes, sliced ¼ inch thick 2 small orange tomatoes, sliced ¼ inch thick 2 small yellow tomatoes, sliced ¼ inch thick Garnish: fresh cilantro leaves 1. In a small bowl, combine avocados, poblano pepper, 1 tablespoon cilantro, red onion, salt, and 2 tablespoons Vinaigrette. 2. In a separate bowl, combine crabmeat, remaining 1 tablespoon cilantro, and 2 tablespoons Vinaigrette. 3. To assemble, layer red tomato slice, avocado mixture, orange tomato slice, crabmeat mixture, and yellow tomato slice. Top with about 1/2 tablespoon crabmeat mixture. Drizzle with additional Vinaigrette, and garnish with fresh cilantro leaves, if desired. Vinaigrette Makes about 3/4 cup 1/4 cup fresh lime juice 1 tablespoon sugar 1 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 1/2 cup vegetable oil 1. In a small bowl, whisk together lime juice, sugar, cumin, pepper, and salt, until sugar is dissolved. Gradually add oil, whisking to combine |
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Speaking of which, IC, what was your season like last year?
We did real well on the Carolina coast. But I understand there were problems in the Chesapeake. Can't wait for this year. I've had a hankering for fresh crab for while. |
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