Florida Blue Crab Salad With Avocado
- 8 ounces jumbo lump Florida blue crabmeat, picked over for shells 1 large ripe Florida avocado, halved, pitted, peeled 3 teaspoons fresh squeezed Florida Key lime juice 1/2 teaspoon Florida Key lime zest ⅓ cup red onion, finely chopped 3 tablespoons mayonnaise 2 tablespoons fresh cilantro, finely chopped 1/2 teaspoon ground cumin Hot chili oil and cilantro oil, as needed (optional)
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