avocado and crab meat salad

Categories
Seafood
Salads
American
Yield
4 Servings
MeasureIngredient
Avocados; ripe --
  Unblemished
Lime -- juice only
  Salt
2 mediums Tomatoes
  Crab mayonnaise mexicaine --
  Parsley -- finely chopped

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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