Description
My crab salad with fruity-salsa flavorings is simple and appealing. Sliced avocados anchor and enrich this lively, colorful dish. If possible, select lump or backfin crab. The larger the crab chunks, the fewer shell fragments to pick out.
Ingredients
- 1 pound pasteurized crabmeat (preferably lump or back fin), picked over for stray shells
- 1 ½ cups mangoes, peaches or nectarines, diced
- ¼ medium red onion, cut into small dice
- ¼ medium red bell pepper, cored and cut into medium dice
- 1 tablespoon chopped fresh cilantro or parsley
- 2 tablespoons fresh lime juice
- ½ teaspoon Salt and pepper, to taste
- 3 ripe avocados
Servings: 6