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Salads  

           Crab and Avocado

• 1pound of Jumbo lump crab meat
• 1/2 cup of mayonnaise
• 1 Tablespoon of chili sauce
• 1 Tablespoon of tartar sauce
• 1 Tablespoon of dry sherry or a little lemon juice
• 4 Avocados
• Lettuce
• Tomatoes & Cucumbers

Preparation Instructions:

  Stir together the mayonnaise, chili sauce, tartar sauce and dry sherry: fold in crab. Cut avocado in half, peel and take out seeds. Fill cavities with crab mixture. Arrange on lettuce, garnish with tomatoes and cucumbers. Sprinkle paprika on top. Makes 8 servings.

        

                  Crab and Avocado Salad #2

4 Ripe avocados
15 ounces Crab meat or 1 pound Fresh crab meat
8 Tb mayonnaise
4 To 6 drops Worcestershire  sauce
1/2 cup Finely minced -- peeled stalks
Salt  & pepper
1 pinch Cayenne
1 drop To 2 drops Tabasco
1Romaine lettuce
2 Lemons

. Split the avocados in half lengthwise and remove the pits. Mash the avocado and mix 4 tbs. of the mayonnaise, salt if needed, pepper and cayenne or Tabasco. Gently fold in the crab meat and the celery.

 Mix the Worcestershire sauce with the remaining 4 tbs. mayonnaise. With a pastry bag or a cone made from wax paper, pipe approximately 1/2 tbs. of the mayonnaise mixture on each filled avocado half.

 6. Remove the outside leaves of the ettuce. Arrange the leaves on a serving platter.

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