Crab Salad with Peaches and Avocado



Today my friend Lynn brought me a bag of the most luscious George peaches.  They had warmed to juicy ripe perfection on my front porch and smelled of an old fashioned summer.  My inclination to make them into a cobbler or peach almond tart had to be curbed.  I thought about it and could not come up with a reason they could not be made into a salad.  I had bought a pound of crabmeat yesterday and decided to take the chance to combine two of my favorite flavors.  Just to guild the lily I added avocado.


Crab Salad


1 pound of lump Crabmeat

Zest of one lemon

Juice of one lemon

3 T. mayonnaise

1 T. Sriracha sauce

1 T. capers


Gently mix everything together folding the crab carefully not to break it up too much.


2 Peaches

2 Avocados

4 T. balsamic glaze


Peel a ripe peach and slice into wedges.  Cube an avocado.  Place half a peach slices and half an avocado on a plate and top with a big scoop of the crab salad.  Drizzle balsamic glaze around the outside.


Makes four servings


You can buy balsamic glaze or make it by simmering balsamic vinegar on a low heat on stove until it reduces by two thirds.

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