another fresh seafood idea
Fresh seafood is essential when preparing recipes from Mariner’s Menu and for
this one, the avocados are equally as important. Select ones that are dark green and slightly soft when gently squeezed for exceptional flavor.
- ½ pound backfin crabmeat
- ½ pound cooked small shrimp, peeled and deveined
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- ¼ teaspoon salt
- ¼ teaspoon freshly ground white pepper
- 3 avocados, chilled
- lettuce leaves
Carefully remove any shell or cartilage from crabmeat. In medium bowl, lightly toss crabmeat and shrimp. In small bowl, combine mayonnaise, sour cream, salt and pepper. Add to crab and shrimp. Mix gently but thoroughly. Chill for several hours.
When ready to serve, peel avocados and cut in half lengthwise. Pile centers with salad. Sprinkle with paprika. Place on lettuce leaves. Serves 6.
Contributed by Joyce Taylor