Crab and Tomato Stack
Makes 8 servings
2 avocados, diced
1/4 cup finely chopped poblano pepper
2 tablespoons chopped fresh cilantro, divided
1 tablespoon finely chopped red onion
1/8 teaspoon salt
1 recipe Cumin Vinaigrette, divided (recipe follows)
1 (8-ounce) container crabmeat, picked for shells
2 small red tomatoes, sliced 1/4 inch thick
2 small orange tomatoes, sliced 1/4 inch thick
2 small yellow tomatoes, sliced 1/4 inch thick
Garnish: fresh cilantro leaves
1. In a small bowl, combine avocados, poblano pepper, 1 tablespoon cilantro, red onion, salt, and 2 tablespoons Cumin Vinaigrette.
2. In a separate bowl, combine crabmeat, remaining 1 tablespoon cilantro, and 2 tablespoons Cumin Vinaigrette.
3. To assemble, layer red tomato slice, avocado mixture, orange tomato slice, crabmeat mixture, and yellow tomato slice. Top with about 1/2 tablespoon crabmeat mixture. Drizzle with additional Cumin Vinaigrette, and garnish with fresh cilantro leaves, if desired.
Makes about 3/4 cup
1/4 cup fresh lime juice
1 tablespoon sugar
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/2 cup vegetable oil
1. In a small bowl, whisk together lime juice, sugar, cumin, pepper, and salt, until sugar is dissolved. Gradually add oil, whisking to combine.