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Sweet and Juicy Crab Pico De Galo

How to Prepare Crab Pico de Gallo

Difficulty Level:    

Yield: 2 Servings

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

How to prepare topping  

  1. Combine tomatoes, onions, peppers, cilantro, lime juice and salt & Pepper in a bowl, and mix to combine.
  2. Cover and keep at room temperature until needed. 
  3. 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. 

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