Crab Salad (Marcela Valladolid) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Ingredients:
1/2 cup mayonnaise |
1/2 cup sour cream |
2 tablespoons canned adobo sauce (from chipotle chiles in adobo) |
2 tablespoons ketchup |
2 tablespoons fresh lime juice |
salt and freshly ground black pepper |
1/3 cup chopped red bell pepper (from about 1/2 bell pepper) |
1 tablespoon chopped fresh cilantro, plus sprigs for garnish |
1 pound cooked dungeness crab meat, picked |
4 avocados, peeled, pitted |
Directions:
1. Whisk the mayonnaise, sour cream, adobo sauce, ketchup and lime juice together in a large bowl. Season with some salt and pepper. Fold in the bell peppers and chopped cilantro. Then fold in the crab.
2. Cut a thin slice off the rounded side of the avocadoes so that they sit flat on a plate. Place the avocado halves, flat-side down, on a platter. Fill the cavities with the crab mixture, dividing equally. Garnish with a cilantro sprig. Serve cold.
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