Avocado and Crabmeat Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Got from my PR cookbook..... Ingredients:
1 lb fresh lump crabmeat |
1 cup mayonnaise |
1 lemon, cut in half |
2 tablespoons finely chopped onions |
1 garlic clove |
1/4 cup chopped fresh parsley |
1/4 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
2 fully ripened avocados |
2 medium cut tomatoes, cored and sliced in wedges |
Directions:
1. Pick over crabmeat, removing any shell or cartilage.
2. In a bowl, combine crabmeat, mayo, juice of 1/2 lemon, onion, garlic, parsley, oregano, salt & pepper. Mix lightly.
3. Cut each avocado in half, peel and remove the pit. Cut each half into 6 to 8 wedges, squeezing remaining 1/2 lemon over slices to prevent discoloration.
4. Place crabmeat in center of large serving platter. Arrange avocado and tomato wedges alternately around crabmeat.
5. Sprinkle wedges lightly with salt.
6. Serve.
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