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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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You'll reel in compliments with Gail VanGundy's colorful seafood salad. It makes a pretty side dish, notes the Parker, Colorado cook. Ingredients:
1/2 cup flaked crabmeat, cartilage removed or imitation crabmeat |
1/2 cup chopped lettuce |
1/3 cup diced celery |
1/2 teaspoon finely chopped onion |
1/2 teaspoon lemon juice |
1/8 teaspoon salt |
1/8 teaspoon paprika |
1 tablespoon mayonnaise |
1 large ripe avocado, peeled, pitted and halved |
Directions:
1. In a bowl, combine the crab, lettuce, celery, onion, lemon juice, salt and paprika. Cover and refrigerate for 1 hour. Stir in mayonnaise until combined. Serve in avocado halves. Yield: 2 servings.
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