Blue Crab Margarita with Avocado and Mango
(Serves 4 as an appetizer)
1/2 pound Jumbo Lump Crabmeat, picked over for shell
1 Ripe Avocado, peeled and cut to a fine dice
1 Ripe Mango, peeled and cut to a fine dice
2 tablespoons Vidalia Onion, minced
Juice from 2 limes
1 Red Jalapeno, seeded and minced
1/4 bunch Cilantro, washed and minced
2 tablespoons lemon oil
2 ounces Premium Gold Tequila and 2 ounces Cointreau
Ground cumin, sea salt, and fresh ground pepper, to taste
Rice Crackers for Garnish
- Combine all ingredients through the Cointreau in a
non-reactive mixing bowl. - Carefully toss the ingredients taking care not to break up
the crabmeat. - Season to taste with the cumin, salt, and pepper.
- Serve in oversized Margarita glasses, garnished with rice
crackers.