Description: “This refreshing and colorful salad is a perfect summer dish. Fresh crab meat is tossed with creamy avocado, tangy lime juice, and spicy jalapeño, then served on a bed of crisp lettuce. A sprinkle of cotija cheese and cilantro adds a touch of Mexican flair to this simple and satisfying salad.”

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

Ingredients:

• 8 oz of lump crab meat, drained and flaked
• 2 ripe avocados, peeled and diced
• 1/4 cup of fresh lime juice
• 2 tablespoons of mayonnaise
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of cumin
• 1/4 teaspoon of garlic powder
• 1/4 teaspoon of onion powder
• 1/4 teaspoon of paprika
• 1/4 teaspoon of oregano
• 1/4 teaspoon of chili powder
• 1 jalapeño pepper, seeded and minced (optional)
• 4 cups of chopped romaine lettuce
• 1/4 cup of crumbled cotija cheese
• 2 tablespoons of chopped cilantro

Optional Ingredients:

• Tortilla chips or crackers for serving
• Sliced radishes or cherry tomatoes for extra crunch and color
• Sour cream or salsa for a creamy or spicy dressing

Instructions:

1. In a large bowl, toss the crab meat and avocado with the lime juice. Set aside.
2. In a small bowl, whisk together the mayonnaise, salt, pepper, cumin, garlic powder, onion powder, paprika, oregano, and chili powder. Add the jalapeño pepper if using, and stir to combine.
3. Add the mayonnaise mixture to the crab and avocado mixture, and gently toss to coat.
4. Divide the lettuce among four plates, and top with the crab salad. Sprinkle with the cotija cheese and cilantro.
5. If using, serve with the optional ingredients of your choice.