1/2 cup lemon juice
2 tablespoons cane syrup vinegar or white wine vinegar
1 tablespoon minced garlic
2 tablespoons minced fresh oregano
1 teaspoon Black Pepper
1 teaspoon Cajun Seasoning
1 cup extra virgin olive oil
1 pound jumbo lump crabmeat
1/4 red onion thinly sliced
2 avocados, halved & skin removed
4 tomato sliced
1. In a bowl whisk together lemon, vinegar, garlic, oregano, black pepper and Cajun seasoning until completely incorporated. Slowly whisk in olive oil in a steady stream until all has been used.
2. Gently toss lump crabmeat and red onion in olive oil dressing. Marinate in refregiator for 1 hour. Place each avocado on bed of lettuce and garnish with tomato slices and veggies.
3. Divide marinated lump crabmeat among avocado and drizzle dressing over crabmeat.
Yields 4 servings.
Recipe Compliments of Chef Patrick Mould.