How to Prepare Crab Pico de Gallo
Yield: 2 ServingsIngredients:1 cup roma tomatoes, diced¼ cup red onions, peeled, diced1 tbl. jalapeño peppers, minced1 tbl. cilantro leaves, chopped2 tsp. fresh lime juiceSalt and pepper to taste1 medium avocado, ripe, peeled, seeded, diced into 1/2" cubes2 oz. lump crab meat
How to prepare topping
- Combine tomatoes, onions, peppers, cilantro, lime juice and salt & Pepper in a bowl, and mix to combine.
- Cover and keep at room temperature until needed.
- Right before serving, cut up the avocado into 1/2" cubes and add it to the bowl along with the crab meat. Be sure to check your crab meat and remove any shells prior to mixing.
-GENTLY stir to combine (you don’t want to break up the nice lumps of crab meat).
Tip from the chef: Try to be very gentle when you are adding and stirring 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.