Chile-Lime Crab Salad With Tomato & Avocado

• 5 tablespoons fresh lime juice
• 2 1/2 tablespoons extra virgin olive oil
• 2 1/2 tablespoons vegetable oil
• 1 tablespoon very finely chopped jalapeno
• 1 tablespoon chopped fresh cilantro, plus
• cilantro leaf, for garnish
• 1/2 tablespoon honey
• 1/2 teaspoon minced garlic
• salt, to taste
• fresh ground black pepper, to taste
• 1/2 lb lump crabmeat, picked over & all shells removed
• 1 1/2 Hass avocadoes, diced (1/2 inch)
• 1/3 cup minced red onion
• 1 large heirloom tomatoes, cut into four 1/2-inch-thick slices or 7 -8 cherry tomatoes
• tortilla chips (my recipe #149816) or pita chips, for serving (my Ricotta-Garlic Pita Wedges)

1. In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeno, chopped cilantro, honey and garlic.
2. Season the dressing with salt and pepper.
3. In a small bowl, toss the crab with 3 tablespoons of the dressing and season with salt and pepper.
4. In a medium bowl, gently toss the avocado with the red onion and 2 tablespoons of the dressing; season with salt and pepper.
5. Place a tomato slice on each plate and season with salt.
6. Top with the avocado and the crab and garnish with the cilantro.
7. Drizzle the remaining dressing on top and serve with tortilla chips or pita chips.
8. *To make the same as the cover - spoon chopped cherry tomatoes into glasses; top with the crab, avocado and remaining dressing and serve.
9. **Rich crab and avocado demand a white wine with substantial body; at the same time, only a white with good acidity will stand up to Zemanick's sweet-spicy-tart dressing. Look for the silky 2006 Ramey Russian River Valley wine or the peach-scented 2005 Gallo of Sonoma Estate wine.

lime juice, extra virgin olive oil, vegetable oil, jalapeno, fresh cilantro, cilantro leaf, honey, garlic, salt, fresh ground black pepper, lump crabmeat, avocadoes, red onion, heirloom tomatoes, tortilla chips

Taken from www.food.com/recipe/chile-lime-crab-salad-with-tomato-avocado-308467 (may not work)