AVOCADO, TOMATO, AND CRAB SALAD

When I was a young girl, my parents would occasionally treat the family to some succulent crabmeat, which I still always find a true delight. There is a subtle sweetness to the pink meat, and when it’s fresh, there is not much else that can compare.

INGREDIENTS (2 Servings):

3 king crab legs

2 avocados, peeled, pitted, and sliced

2 small heirloom tomatoes, sliced into eighths

2 ounces red-veined sorrel

1 tablespoon extra-virgin olive oil

1 lemon wedge

Sea salt and freshly ground black pepper, to taste

DIRECTIONS:

1.    To prepare the crab legs, set a steamer tray in a large pot and pour 1 to 2 inches of water inside. Bring to a boil, then place the crab legs in the steamer. Cover the pot and steam for 5 minutes.

2.    Remove the crab legs and crack the shells. Using a fork, remove the meat and let cool.

3.    Place the avocado slices, tomatoes, and crab on a plate. Dress with the red-veined sorrel, olive oil, and a wedge of lemon, and season to taste with salt and pepper.