Crab Salad in Avocado
Ingredients
- 2 tins Bay Beyond® Crabmeat, drained
- 3/4 cup celery, diced
- 1/4 cup red bell pepper, chopped
- 2 Tbsp. fresh lemon juice
- 1 tsp. salt
- 1/4 tsp. pepper
- Dash garlic powder, optional
- Dash hot sauce, optional
- 2 - 3 Tbsp. mayonnaise
- 2 avocados
- Mixed salad greens
- 4 hard boiled eggs
Instructions
Mix crab with celery, bell pepper, 1 Tbsp. lemon juice, salt, pepper and optional ingredients. Fold in enough mayonnaise to bind, careful not to break up crabmeat. Refrigerate one hour. Halve avocados, remove seed and skin, then place in bowl, tossing gently with remaining lemon juice. Place avocado on plate with salad greens and quartered eggs. Using a small scoop, fill each avocado half with crabmeat. Serves four.
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