 |
Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 3 |
|
This is from a South Beach cookbook, but I like it with imitation crabmeat a lot better. The original recipe also calls for the jarred roasted red peppers but I find I don't really miss it if I don't have them. One of my favourites and it's even good thrown in a tortilla with a little lettuce for a sandwich! I will say though, it doesn't keep that well - eat it the day you make it as it get kind of watery and the avocado gets a little mushy the next day. I also usually just wing it with the cayenne, depending how much spice I feel like and I add more cilantro sometimes because I love it! Ingredients:
1/4 cup fresh cilantro, chopped |
2 tablespoons mayonnaise |
1 tablespoon roasted red pepper, chopped |
1 tablespoon fresh lime juice |
1/8 teaspoon cayenne pepper |
1 lb crabmeat |
1 large avocado, ripe, pitted, peeled, and cubed |
Directions:
1. Combine, mayo, cilantro, red pepper, lime juice, and cayenne in a medium, non-reactive mixing bowl.
2. Mix in crabmeat well then gently fold in the avocado and serve!
|
|