In season Spring - Fall. Learn what makes our avocados so special & where to find them.

Southwest California Avocado and Crab

Southwest California Avocado and Crab
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Serving Size: 4

As needed Seasoning Blend (recipe follows)
As needed Peach Salsa (recipe follows)
As needed Cilantro Lime Dressing (recipe follows)
2 roma tomatoes, quartered and de-seeded
1 Large Fresh California Avocado*
8 oz. lump crabmeat
As needed Seasoning Blend
1 Tbsp. salt
1/2 tsp. white pepper
1 tsp. cumin, ground
As needed Peach Salsa
As needed Yield: 1 Cup
1 cup Pineapple juice
1/4 cup Honey
3/4 cup 1/4" diced fresh peach
1 Tbsp. Onion diced
1/2 Jalapeño, seeded, minced
1 Tbsp. Red bell pepper, diced
1 Tbsp. Garlic, minced
1 tsp. fresh cilantro, chopped
As needed Cilantro Lime Dressing
As needed Yield: 1 1/4 Cups
1/2 cup canola oil
1/2 cup seasoned rice wine vinegar
1/4 cup honey
2 limes, juice only
1 tsp. shallot, minced
1 tsp. garlic, minced
2 Tbsp. fresh cilantro, chopped
As needed Seasoning blend, as needed

Remember to check the label when you shop.

In season Spring - Fall. Learn where to find them


Seasoning Blend

  1. Mix together all ingredients. Use as needed.

Peach Salsa

  1. Pace pineapple juice and honey in a sauce pan and reduce by half or until it turns to syrup consistency.
  2. Mix together peach, onion, jalapeño, red pepper, garlic and cilantro.
  3. Season to taste with seasoning blend.
  4. Pour hot syrup over the peach mixture and let stand for 5 minutes. Strain, and refrigerate peach salsa for later use.

Cilantro Lime Dressing

  1. Mix together shallot, garlic, lime juice, seasoned rice vinegar and honey. Blend or whisk in oil. Once blended add cilantro.
  2. Season to taste with seasoning blend.

To Assemble

  1. Season crab and avocado with seasoning blend.
  2. Place the 3” ring mold in the center of the serving plate. Fill with one serving of crabmeat then one serving of diced Fresh California Avocado.
  3. Remove the ring and top avocado with 2 Tbsp. of peach salsa.
  4. Place tomato petals in a circle around the avocado crab tower.
  5. Drizzle with 2 Tbsp. Cilantro Lime Dressing per serving of 4.

*A large Fresh California Avocado weighs about 8 oz. 

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