Avocado and Crab Salad: Seafood and Aquaculture

Avocado and Crab Salad

Seafood-4159

Main Dish

6	cooked artichoke hearts
6	tablespoons fat-free French dressing
3	large avocados
2	cups crabmeat
1/2	teaspoon salt

Dressing
1	cup light mayonnaise
1	tablespoon green pepper, finely minced
1	tablespoon green pepper, finely minced
2	teaspoons onion, grated
3	tablespoons lemon juice
1	teaspoon Worcestershire sauce

Garnish
6	pimiento slices
3	tomatoes

Preparation

Marinate artichoke hearts for an hour in the French dressing. Peel avocados and cut in half. Remove pits. Mix crabmeat with salt and special dressing. Place one artichoke heart in each half of avocado. Surround with crabmeat. Place each avocado on lettuce and top with strips of pimiento. Surround avocado with small tomato wedges.

Yield
6 servings

Avocado and Crab Salad

Look for "Fresh from Florida" ingredients at your local store.