| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Appetizers |
1 |
Servings |
INGREDIENTS
| 1/2 |
md |
Avocado; ripe |
| 1 |
ds |
White wine |
|
|
Worcestershire sauce |
| 1/2 |
ts |
Mustard; creole |
|
|
Hot sauce |
|
|
White pepper |
| 2 |
oz |
Lump crabmeat |
| 1 |
|
Sprig parsley |
| 1 |
ts |
Lowfat mayonnaise |
| 1/4 |
|
Lemon |
| 1 |
|
Green onion; chopped |
| 1/2 |
|
Papaya |
| 1 |
|
Leaf lettuce |
| 2 |
|
Strawberries |
INSTRUCTIONS
Cut avocado in half, remove skin and seed, rub with lemon. Mix mayonnaise,
mustard, green onion, wine, Worcestershire, hot sauce and white pepper in a
small mixing bowl, then fold in the crabmeat to coat evenly with sauce.
Cover plate with leaf lettuce. Don't let lettuce overlap sides of plate.
Place avocado in center of plate. Top with crabmeat salad and parsley
sprig. Peel and seed papaya and slice lengthwise. Arrange in concentric
circles around avocado. Slice strawberries in half, place cut side up at
base of plate, place lemon wedge to contrast and to use as dressing. >From
A Votre Sante BY: Greater Baton Rouge Health Care Alliance-1988
Recipe by: LOUIS JESOWSHEK, Our Lady of the Lake Medical Center
Posted to MC-Recipe Digest V1 #857 by Emily Griffin
<emgriffi@ix.netcom.com> on Oct 21, 1997
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”