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Avocado and Crabmeat Salad

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“Got from my PR cookbook.....”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Pick over crabmeat, removing any shell or cartilage.
  2. In a bowl, combine crabmeat, mayo, juice of 1/2 lemon, onion, garlic, parsley, oregano, salt & pepper. Mix lightly.
  3. Cut each avocado in half, peel and remove the pit. Cut each half into 6 to 8 wedges, squeezing remaining 1/2 lemon over slices to prevent discoloration.
  4. Place crabmeat in center of large serving platter. Arrange avocado and tomato wedges alternately around crabmeat.
  5. Sprinkle wedges lightly with salt.
  6. Serve.

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