The picture above is a fancy-pants way of presenting this salad, but for an everyday meal we suggest just piling the crab salad in a bowl with some cucumber, herbs, and tomatillo broth. The crab can be purchased raw and cooked at home, or feel free to use already cooked and picked crab meat from the market.
For the crab salad:
6-8 oz lump crab meat
1/2 avocado, cut into a small dice
1 tablespoon mayonnaise
1/2 shallot, minced
1 teaspoon lime juice
Sea salt to taste
For the tomatillo broth:
3 husked tomatillos
2 teaspoons lime juice
1 medium cucumber, sliced very thinly
2 tablespoons cilantro, cleaned and picked
1 tablespoon extra virgin olive oil
For the crab salad, combine all the ingredients with a large pinch of salt and gently mix. Reserve in the refrigerator until needed.
In a blender place the tomatillos, shallot, lime juice, and a pinch of salt, and blend until smooth. Pass the mixture through a fine-mesh strainer and adjust the seasoning with more salt and lime juice if needed. The broth should be quite bright and acidic.
To serve, divide the crab salad between two bowls and top with the slices of cucumber, cilantro, tomatillo broth, and olive oil.