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Avocado Crab Salad

Ingredients:

1pound of Jumbo lump crab meat
1/2 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

Preparation Instructions:

Stir together the mayonnaise, chili sauce, tartar sauce and dry sherry: fold in crab. Cut avocado in half, peel and take out seeds. Fill cavities with crab mixture. Arrange on lettuce, garnish with tomatoes and cucumbers. Sprinkle paprika on top. Makes 8 servings.

» This recipe is acredited to Mrs. Corinthia Blizzard of Seaford, De. and was Grand Prize Winner in the 1976 Crab Cooking Contest in Crisfield, Md.

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