Yield: 4 Servings
Measure | Ingredient |
---|---|
2 \N | Avocados; ripe -- |
\N \N | Unblemished |
1 \N | Lime -- juice only |
\N \N | Salt |
2 mediums | Tomatoes |
\N \N | Crab mayonnaise mexicaine -- |
\N \N | 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