Crab Avocado Mango Salad with Pomegranates

Take one:
Dungeness Crab with avocado, mango salsa, citrus dressing, and garnished with pomegranates


Take two:
Add arugula to the dungeness crab salad


Take three:
Stuffed avocado with dungeness crab. Add arugula as a base to help the avocado sit and not roll around on the plate



Ingredients:

- 1 Fresh dungeness crab meat (I harvest my own dungeness crab out of the Pacific Ocean, cook and clean it myself)
- 1/2 mango
- 1/4 of a whole orange, just the juice
- 1/3 cup red sweet onions chopped
- 2 tablespoons of cilantro
- 1 teaspoon of cumin
- 1 whole lime - juice
- 1/2 teaspoon of lime rind
- 1 small jalapeno chopped fine
- 2 avocados cut in half
- 2 tablespoons olive oil
- 1/2 fresh pomegranate









Make the salsa first

In a bowl mix the olive oil, lime juice, lime rind, orange juice, cumin, jalapeno, cilantro, red onions, and chopped mango. Put that in the fridge to marinate while you work on the crab and avocado.



Cut the avocado any way you want. Cut it 1/2 and stuff it. Slice it in small strips and plate it. Toss it in a salad.



Tossed avocado and crab salad



Say hello to my friends from the Pacific Ocean.