Crab-and-Avocado Salsa

Name: Crab-and-Avocado Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 15
Cuisine: Mexican
Ingredients: 2 ripe but firm avocados, diced; 59 milliliters fresh lime juice; 1 teaspoons lime zest; 454 grams lump crab, picked; 1 small red bell pepper, finely chopped; 59 milliliters minced red onion; 1 teaspoons salt

Crab-and-Avocado Salsa might be just the hor d'oeuvre you are searching for. This recipe serves 15. One portion of this dish contains approximately 6g of protein, 4g of fat, and a total of 72 calories. A mixture of but avocados, jumbo lump crab, lime zest, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of Mexican cuisine. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

Combine first 5 ingredients in a bowl; fold in avocados and crab. Cover and chill.

Ingredients you will need

Avocado

Crab

Equipment you will use

Bowl

Equipment

Bowl

Ingredients

Servings:

ripe but firm avocados, diced 59milliliters

fresh lime juice 1teaspoons

lime zest 454grams

lump crab, picked 1small

red bell pepper, finely chopped 59milliliters

minced red onion 1teaspoons

salt

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Trentadue La Storia Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 20 dollars per bottle.