Crab Salad with Peaches and Avocados

Categories: Salad- Salad Dressing- Slaw

Ingredients

• 1 lb. fresh jumbo lump crabmeat
• 2 Tbsp. lemon zest
• 1 Tbsp. mayonnaise
• 1/2 tsp. dry mustard
• 5 Tbsp. fresh lemon juice, divided
• 1/2 jalapeno pepper, seeded and finely diced
• 1/4 cup finely diced celery
• 2 green onions, finely chopped
• Kosher salt and freshly ground white pepper
• 5 or 6 medium peaches (about 1 3/4 lb.) unpeeled and coarsely chopped
• 1 Tbsp. honey
• 3 medium avocados, diced
• Arugula

Directions

1. Pick crabmeat, removing any bits of shell. Whisk together lemon zest, next 2 ingredients, and 1 Tbsp. lemon juice. Fold in jalapeno pepper, next 2 ingredients and crabmeat, using a rubber spatula. Season with kosher salt and freshly ground pepper to taste.
2. Stir together peaches and remaining 4 Tbsp. lemon juice. Reserve 3 cups peach mixture. Pulse honey and remaining peach mixture in a food processor 8 to 10 times or until smooth. Season pureed peach mixture with kosher salt and freshly ground white pepper to taste.
3. Spoon 1/4 cup pureed peach mixture onto a chilled cutter in center of peach mixture on plate. ( A clean, empty tuna can with both ends removed may be used instead.) Spoon one-sixth of diced avocados and 1/2 cup reserved chopped peach mixture into cutter packing each layer firmly and sprinkling with kosher salt and freshly ground white pepper. Top with about 1/2 cup crab mixture. Carefully remove cutter from plate. Repeat procedure with remaining pureed peach mixture, avocado, chopped peach mixture, and crab mixture. Arrange desired amount of arugula around each layered salad; serve immediately.

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