Fresh Crab and Avocado Bruschetta

• 1 whole Sweet Red Pepper
• 1/2 Purple Onion, Diced
• 3 whole Ripe Red Tomatoes
• 2 whole Avocados, Diced
• 1 clove Garlic, Diced
• 1 bunch Fresh Cilantro
• 1 bunch Fresh Flat Leaf Parsley
• 2 cups Lime Juice
• 1/2 cups Lemon Juice
• 2 teaspoons Brown Sugar
• 1 pound Jumbo Lump Crab Meat
• Salt And Pepper, to taste

1. In a large bowl, dice first seven ingredients.
2. Before dicing the tomato, squeeze the juice out of the center of the tomato to make dicing easier.
3. Combine juices and brown sugar.
4. Add juice mixture to the diced vegetables to make sure the avocado does not turn brown.
5. Pick lump crab meat to make sure it is free of stray shells.
6. Add crab meat to veggie mixture and toss.
7. Add salt and pepper to taste.
8. Refrigerate for up to 3 hours.
9. Serve with a fresh crusty sliced baguette.
10. Enjoy!
11. *This recipe can also be made with cooked diced shrimp instead of crab.
12. It is hard to find fresh crab meat in some areas.

sweet red pepper, purple onion, red tomatoes, avocados, clove garlic, fresh cilantro, parsley, lime juice, lemon juice, brown sugar, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/fresh-crab-and-avocado-bruschetta/ (may not work)