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Florida Department of Agriculture and Consumer Services
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Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Avocado and Crab Salad

Seafood-4159
Main Dish  
6 cooked artichoke hearts
6 tablespoons fat-free French dressing
3 large avocados
2 cups crabmeat
1/2 teaspoon salt
 
Dressing
1 cup light mayonnaise
1 tablespoon green pepper, finely minced
1 tablespoon green pepper, finely minced
2 teaspoons onion, grated
3 tablespoons lemon juice
1 teaspoon Worcestershire sauce
 
Garnish
6 pimiento slices
3 tomatoes
 
Preparation
Marinate artichoke hearts for an hour in the French dressing. Peel avocados and cut in half. Remove pits. Mix crabmeat with salt and special dressing. Place one artichoke heart in each half of avocado. Surround with crabmeat. Place each avocado on lettuce and top with strips of pimiento. Surround avocado with small tomato wedges.

Yield
6 servings

Look for "Fresh from Florida" ingredients at your grocery store.

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