| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Jumbo lump crab meat; picked through for cartilage |
| 1/4 |
c |
Diced red yellow and green pepper |
| 2 |
|
Scallions; minced |
| 1/4 |
c |
Mayonnaise |
| 1/4 |
c |
Ketchup |
| 1 |
|
Tomato; peeled and diced |
| 1 |
|
Lime juiced |
|
|
Salt and pepper |
|
|
Plantain chips |
|
|
Sliced avocado |
INSTRUCTIONS
In a large bowl add all ingredients until blended, being careful not to
shred crab meat. Serve in a mold on a chilled plate, garnish with plantain
chips and sliced avocado.
CHEF DU JOUR HERB WILSON SHOW #DJ9421
Recipe by: Herb Wilson
Posted to MC-Recipe Digest V1 #815 by Holly Butman
<butma001@acpub.duke.edu> on Sep 28, 1997
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