| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | American | Seafood, Salads, American | 4 | Servings |
INGREDIENTS
| 2 | Avocados; ripe — | |
| Unblemished | ||
| 1 | Lime — juice only | |
| Salt | ||
| 2 | md | Tomatoes |
| Crab mayonnaise mexicaine — | ||
| Parsley — finely chopped |
INSTRUCTIONS
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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