Saturday, August 31, 2013

Crab Salad in Avocados


Tuesday 27 August
After last night's elaborately-prepared meal, tonight's was a snap.  

Three ripe avocados (and why no "e" as with the plural "tomatoes"?) got halved and stuffed with a half can of claw crabmeat made into a salad with mayonnaise, cilantro, and lime, according to this recipe.
Scrumptious; the other half can will go to crabcakes later in the week.

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