Lump Crab, Mango, Fennel & Avocado Salad

INGREDIENTS
8 oz fresh lump blue crab meat, picked over for shells
1 tbsp butter
1/2 fennel bulb, cored then very thinly sliced/shaved
1 small ripe mango, peeled, pitted & diced
1/4 cup fresh cilantro, chopped
1/2 fresh jalapeno, chopped (optional depending on if you like spicy) juice from
1 lime
1/2 avocado, pitted, peeled and cut into
6 slices then sprinkled with lime juice
kosher salt and freshly cracked black pepper

PROCEDURE
Add shaved fennel, diced mango, cilantro and jalapeno to a bowl. Squeeze juice from 1/2 a lime over ingredients. Season with kosher salt & freshly cracked black pepper. Stir to combine thoroughly. Taste and adjust seasoning as necessary with more lime juice, kosher salt and freshly cracked black pepper. Set aside and allow flavors to marry while preparing the rest of the dish.

Place a small saute pan over medium-high heat. Add butter to the pan. Once the butter has melted and begun to bubble and foam, add crab meat to the pan. Gently toss the crab meat to coat, trying not to break up the lumps. Sprinkle with kosher salt and freshly cracked black pepper. Allow crab meat to cook in butter for about 5-7 minutes, gently tossing occasionally.

To serve, places 3 avocado slices on a plate, season with kosher salt and pepper. Pour half of the crab mixture over the avocado. Next, spoon the fennel and mango mixture over the crab and avocado. We suggest serving fresh, hot corn tortillas along side and eating the salad like a taco! Serve immediately and enjoy!