Kat's Avocado Crab Herb Mayonnaise Salad
2 x Avocados
1/2 lb Crabmeat
1 dsh Hot pepper sauce (opt.)
1/4 cup Minced celery
Mayonnaise
Lemon juice
MSG (optional)
Salt, pepper
Shredded lettuce
4 x Hard cooked eggs, chopped
4 x Anchovy fillets
4 x Strips pimiento
1 x Lemon, cut in 4 wedges
1 x Tomato, cut in 4 wedges
Black olives
Parsley sprigs
HERBED MAYONNAISE DRESSING
1 cup Mayonnaise
1 dsh Tarragon
1 dsh Chervil
2 tbl Chopped chives
2 tbl Tomato puree (or more)
Method :
Combine 1 cup mayonnaise, tarragon, chervil and chives. Add just enough tomato
puree to give dressing a pourable consistency and delicate color.
Set aside. To make salad, cut avocados in halves and remove seeds. Flake
crabmeat and combine with hot pepper sauce, celery and enough mayonnaise to
moisten. Season to taste with lemon juice, MSG, salt and pepper. Place avocado
halves on shredded lettuce, fill with crab mixture and sprinkle generously with
chopped eggs. Garnish with anchovies, pimiento strips, lemon and tomato wedges,
olives and parsley. Serve dressing on side.