Categories: Recipes Date: Mar 19, 2012 Title: Crabmeat Caribe
We've been craving crabmeat lately, so we hugged Jeannie Fonseca when she had jumbo lump, lump and claw meat at last Tuesday's market. While we can't guarantee she'll have it this week, if she does, be sure to pick some up for this Crabmeat Caribe, recipe courtesy of our good friends at Galatoire's.
In a bowl, combine crabmeat, onions, tomatoes, 1/4 cup basil, and jalapeño. Add olive oil and lime juice. Season with salt and pepper. Toss gently to mix. Spoon mixture into avocado halves. Garnish with fresh basil.
Recipe compliments of Chef Ross Eirich of Galatoire’s