Avocado and crab meat salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Avocados; ripe -- | |
| Unblemished | ||
| 1 | Lime -- juice only | |
| Salt | ||
| 2 | mediums | Tomatoes |
| Crab mayonnaise mexicaine -- | ||
| Parsley -- finely chopped | ||
Directions
Recipe by: From the personal files of CherAn Peel the avocados. Cut them in half. Discard the pits. Cut each half into 6 wedges. Squeeze the lime juice over them to prevent discoloration. Sprinkle the wedges with salt Core the tomatoes. Cut each tomato into 8 wedges. Sprinkle each wedge with salt.
Spoon equal portions of the crab mixture on each of 4 luncheon plates.
Garnish with 6 avocado slices and 4 tomato wedges. Sprinkle with chopped parsley and serve.
Recipe By :
File
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