| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Salads, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
|
Ripe avocados |
| 1 |
cn |
Crab; (or fresh) |
|
|
Lemon |
| 5 |
tb |
Oil |
| 3 |
tb |
Vinegar |
|
|
Salt & pepper —VINAIGRETTE SAUCE:—– |
| 5 |
tb |
Oil |
| 3 |
tb |
Vinegar |
|
|
Salt & pepper |
| 2 |
|
Green onions; (shallots) |
INSTRUCTIONS
Cut avocados in 1/2 and take out the pits. Scoop out the avocado meat.
Immediately sprinkle the avocado meat and avocado shell with lemon to avoid
it turning brown. Mix the avocado meat with the crab. Lay the avocado
shells on top of a lettuce leaf and fill the shells with the avocado-crab
mixture.
Make the Vinaigrette Sauce. Pour the sauce over the avocados. Decorate with
slices of lemon and parsley.
VINAIGRETTE SAUCE: Cut the green onions very fine into a bowl. Add salt and
pepper. Slowly add the vinegar and oil, beat until you have a bonded sauce.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 16,
1998
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