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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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