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Lump Crab Pico De Gallo

How to Prepare Crab Pico de Gallo

Difficulty Level:    

Yield: 2 Servings

1 cup roma tomatoes, diced
¼ cup red onions, peeled and diced
1 tbsp. jalapeño peppers, minced
1 tbsp. cilantro leaves, chopped
2 tsp. fresh lime juice
1 medium avocado, ripe, peeled, seeded, and diced into 1/2" cubes
2 oz. lump crab meat
salt & pepper to taste

How to prepare  

  1. Combine tomatoes, onions, peppers, cilantro, lime juice, and salt & pepper in a bowl. Mix to combine.
  2. Cover and keep at room temperature until needed. 
  3. Right before serving, cut the avocado into 1/2" cubes and add it to the bowl along with the crab meat.
  4. Gently stir to combine. 

Chef Tip: Be sure to check your crab meat and remove any shells prior to mixing. Also, try to be very gentle when stirring the crab meat into the mixture. You don't want to break up nice lumps of crab meat.

This dish is perfect when paired with Red Snapper or your choice of protein. 

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