8 ounces jumbo lump Florida blue crabmeat, picked over for shells
1 large ripe Florida avocado, halved, pitted, peeled
3 teaspoons fresh squeezed Florida Key lime juice
½ teaspoon Florida Key lime zest
⅓ cup red onion, finely chopped
3 tablespoons mayonnaise
2 tablespoons fresh cilantro, finely chopped
½ teaspoon ground cumin
Hot chili oil and cilantro oil, as needed (optional)
Mix together red onion, mayonnaise, cilantro, lime juice, cumin and lime zest in medium sized mixing bowl. Gently mix in crab meat. Season salad with salt and pepper. Drizzle avocado halves with remaining 1 teaspoon lime juice to prevent discoloration and season with salt and pepper. Arrange avocado halves, cut side up, on plates. Fill tops of avocado with crab salad. Garnish salad with cilantro oil and hot chili oil, if desired.
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