Crab and Avocado Margaritas - Easy recipe for Cinco de Mayo

Filed in archive Latin Food on April 18, 2007

Cinco de Mayo is a national holiday in Mexico, commemorating Mexico's victory against French occupational forces in the Battle of Puebla, May 5th 1862.

Typically, the holiday is celebrated by embracing Mexican tradition and culture, and what better way to celebrate than with fantastic food and good friends?

Cinco de Mayo has become one of the premier party days of the year, and Hass Avocados from Mexico offers delicious and easy entertaining ideas that are sure to please any crowd of partygoers.

Avocados are an authentic ingredient in Mexican cuisine, and their versatility and easy-to-use nature make them a fantastic addition to any Cinco de Mayo party!

It is important to choose only the freshest and ripest avocados for these party snacks. To spot a ripe avocado, look for the Hass Avocado from Mexico with green-black pebbly skin that yields to gentle pressure when squeezed.

The following recipe for a quick and easy dish is just the thing to get the party started this Cinco de Mayo.

Crab and Avocado Margaritas

This is a simple and delicious entertaining idea that works perfectly as a salad or a dip, and is a fun twist on popular party snacks. I love it!

Ingredients:

- 4 margarita glasses
- ½ cup kosher salt
- 2 limes
- 3 Hass Avocados from Mexico, thinly sliced
- 1 teaspoon homemade taco seasoning (mix the following to taste: paprika, chili powder, onion powder, garlic powder, cumin, salt)
- 1 lb lump crabmeat
- 2 tablespoons lime juice
- ¾ cup diced tomatoes

Directions:

1 - Pour the salt onto a dinner plate. Slice one lime into four wedges, and rub one wedge around the rims of each of the margarita glasses.

2 - Twist each glass rim in the salt, causing the salt to stick to the lime juice.

3 - Fill the bottom of one glass with 3 Hass Avocados from Mexico slices, then sprinkle ¼ teaspoon of homemade taco seasoning onto the avocado. On top of the Hass Avocado, spread 2 tablespoons of diced tomatoes.

4 - Spread approximately 2 tablespoons of the crabmeat on top of the tomatoes and sprinkle with one teaspoon of lime juice. Create a second layer in the same glass, repeating steps 3 and 4.

5 - Repeat in the remaining glasses.

6 - Garnish each glass with 3 slices of Hass Avocados from Mexico.

7 - Serve as a dip or salad, garnished with a lime wedge.

Recipe courtesy of Holly Moore, French Culinary Institute.
For more recipes and cooking videos, visit http://www.mexhassrecipes.com.