Crab Salad

By dyannucci

TF

can be stuffed into an avacado

Ingredients

• 1 pint lump crabmeat, picked over for bits of shell and cartilage
• 1/2 to 3/4 cup mayonnaise
• 1 tablespoon hot chile paste (recommended: sambal oelek)
• 2 tablespoons chopped fresh cilantro leaves
• 1 lime, juiced
• Kosher salt and freshly ground black pepper

Preparation

Step 1

For the surf:
In a medium bowl, stir the crabmeat together with the mayonnaise, chili paste, cilantro, and lime juice, and season with salt and pepper. Cover with plastic wrap push it down on top ofthe salad and set aside in the refrigerator for an hour