Yield: 4 Servings
|2||Avocados; ripe --|
|1||Lime -- juice only|
|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.
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