You'll reel in compliments with Gail VanGundy's colorful seafood salad. "It makes a pretty side dish," notes the Parker, Colorado cook.
- 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
- 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.
Originally published as Avocado Crabmeat Salad in Country Woman January/February 2004, p37
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