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Avocado Crab Salad

This recipe was the Grand Prize Winner in the 1976 Crab Cooking Contest in Crisfield, Md.

Credited to Mrs. Corinthia Blizzard of Seaford, De.

  • 1pound of Jumbo lump crab meat
  • ½ cup of mayonnaise
  • 1 Tablespoon of chili sauce
  • 1 Tablespoon of tartar sauce
  • 1 Tablespoon of dry sherry or a little lemon juice
  • 4 Avocados
  • Lettuce
  • Tomatoes
  • Cucumbers

Stir together the mayonnaise, chili sauce, tartar sauce and dry sherry. Gently fold in the crab meat.

Cut avocados in half, peel, and discard pits. Fill cavities with crab mixture. Arrange on lettuce, garnish with tomatoes and cucumbers. Sprinkle paprika on top.

Makes 8 servings.

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