Chef Holly Moore
French Culinary Institute, New York City



Ingredients
• 4 margarita glasses
• ½ cup kosher salt
• 2 limes
• 3 Hass Avocados from Mexico, thinly sliced
• 1 teaspoon homemade taco seasoning (mix the following to taste: paprika, chili powder, onion powder, garlic powder, cumin, salt)
• 1 lb lump crabmeat
• 2 tablespoons lime juice
• ¾ cup diced tomatoes

Instructions
Pour the salt onto a dinner plate. Slice one lime into four wedges, and rub one wedge around the rims of each of the margarita glasses.

Twist each glass rim in the salt, causing the salt to stick to the lime juice.

Fill the bottom of one glass with 3 Hass Avocados from Mexico slices, then sprinkle ¼ teaspoon of homemade taco seasoning onto the avocado. On top of the Hass Avocado, spread 2 tablespoons of diced tomatoes.

Spread approximately 2 tablespoons of the crabmeat on top of the tomatoes and sprinkle with one teaspoon of lime juice. Create a second layer in the same glass, repeating steps 3 and 4.

Repeat in the remaining glasses.

Garnish each glass with 3 slices of Hass Avocados from Mexico.

Serve as a dip or salad, garnished with a lime wedge.

Yield: 4 salads