Avocado Filled With Crabmeat

Recipe Ingredients

2		Avocados
1/2 lb	227g / 8oz	Crabmeat
1/8 teaspoon	0.6ml	Hot pepper sauce - (opt.)
1/4 cup	27g / 1oz	Minced celery
		Mayonnaise
		Lemon juice
		Msg - (optional)
		Salt - pepper
		Shredded lettuce
4		Hard cooked eggs - chopped
4		Anchovy fillets
4		Pimiento
1		Lemon - cut in 4 wedges
1		Tomato - cut in 4 wedges
		Black olives
		Parsley sprigs
		Herbed Mayonnaise Dressing
1 cup	237ml	Mayonnaise
1/8 teaspoon	0.6ml	Tarragon
1/8 teaspoon	0.6ml	Chervil
2 tablespoons	30ml	Chopped chives
2 tablespoons	30ml	Tomato puree - (or more)

Recipe Instructions

Combine 1 cup mayonnaise, tarragon, chervil and chives. Add just enough tomato puree to give dressing a pourable consistency and delicate color. Set aside.

To make salad, cut avocados in halves and remove seeds. Flake crabmeat and combine with hot pepper sauce, celery and enough mayonnaise to moisten. Season to taste with lemon juice, MSG, salt and pepper.

Place avocado halves on shredded lettuce, fill with crab mixture and sprinkle generously with chopped eggs. Garnish with anchovies, pimiento strips, lemon and tomato wedges, olives and parsley. Serve dressing on side.

Source:
Jennifer Trainer Thompson

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