How to Prepare Crab Pico de Gallo
Yield: 2 ServingsIngredients1 cup roma tomatoes, diced¼ cup red onions, peeled and diced1 tbsp. jalapeño peppers, minced1 tbsp. cilantro leaves, chopped2 tsp. fresh lime juice1 medium avocado, ripe, peeled, seeded, and diced into 1/2" cubes2 oz. lump crab meatsalt & pepper to taste
How to prepare
- Combine tomatoes, onions, peppers, cilantro, lime juice, and salt & pepper in a bowl. Mix to combine.
- Cover and keep at room temperature until needed.
- Right before serving, cut the avocado into 1/2" cubes and add it to the bowl along with the crab meat.
- 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.