Carambola With Papaya Crabmeat And Avocado Recipe

Ingredients

1/2 pound jumbo lump crab meat 

1/2 ten-ounce Hass avocado, skin and pit removed, cut into 1/4-inch cubes 

1 one-and-a-half-pound red or yellow papaya, peeled and seeded, cut into 1/4-inch cubes 

2 tablespoons fresh lime juice 

1/4 cup loosely packed cilantro leaves, finely chopped 

1/2 jalapeno pepper, finely chopped 

1/4 teaspoon salt 

Pinch of freshly ground black pepper 

3 large ripe carambola (about 4 ounces each), sliced 1/2 inch thick 

Preparation

Shred crab meat, discarding any shell or cartilage; place in a medium bowl. Add avocado, papaya, lime juice, cilantro, jalapeno, salt, and black pepper; toss. Adjust seasoning.

Spoon a heaping teaspoon of crab mixture over each carambola slice. Arrange on a serving platter, and serve immediately.