Crab Salad with Peaches and Avocados

By Mike_67

Ingredients

• 1 pound fresh jumbo lump crabmeat
• 2 tablespoons lemon zest
• 1 tablespoon mayonnaise
• 1/2 teaspoon dry mustard
• 5 tablespoons fresh lemon juice, divided
• 1/2 jalapeno pepper, seeded and finely diced
• 1/4 cup finely diced celery
• 2 green onions, finely chopped
• Kosher salt and freshly ground white pepper, to taste
• 5 medium peaches (1 3/4 pound) unpeeled and coarsely chopped
• 1 tablespoon honey
• 2 large avocados, diced
• Arugula

Preparation

Step 1

Pick crabmeat, removing any bits of shell. Whisk together lemon zest, mayonnaise and mustard and 1 tablespoon lemon juice. Fold in jalapeno pepper, celery, green onions and crabmeat, using a rubber spatula. Season with salt and white pepper, to taste.

Stir together peaches and remaining 4 tablespoons lemon juice. Reserve 3 cups peach mixture. Pulse honey and remaining peach mixture in a food processor 8 to 10 times until smooth. Season pureed peach mixture with salt and white pepper, to taste.

Spoon ¼ cup pureed peach mixture onto a chilled plate. Place a 3 ½ inch round cutter in center of peach mixture on plate. (Clean, empty tuna can with both ends removed may be used instead.) Spoon ¼ of diced avocados and ¾ cup reserved chopped peach mixture into cutter, packing each layer firmly and sprinkling with salt and white pepper, to taste. Top with ¾ cup crab mixture.
Carefully remove cutter from plate.

Repeat procedure for 3 more salads. Arrange desired amount of arugula around each layered salad; serve immediately.