Crab Salad
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons canned adobo sauce (from chipotle chiles in adobo)
- 2 tablespoons ketchup
- 2 tablespoons fresh lime juice
- Salt and freshly ground black pepper
- 1/3 cup chopped red bell pepper (from about 1/2 bell pepper)
- 1 tablespoon chopped fresh cilantro, plus sprigs for garnish
- 1 pound cooked Dungeness crab meat, picked
- 4 avocados, peeled, pitted
- Whisk the mayonnaise, sour cream, adobo sauce, ketchup and lime juice together in a large bowl.
- Season with some salt and pepper.
- Fold in the bell peppers and chopped cilantro.
- Then fold in the crab.
- Cut a thin slice off the rounded side of the avocadoes so that they sit flat on a plate.
- Place the avocado halves, flat-side down, on a platter.
- Fill the cavities with the crab mixture, dividing equally.
- Garnish with a cilantro sprig.
- Serve cold.
mayonnaise, sour cream, chiles, ketchup, lime juice, salt, red bell pepper, fresh cilantro, crab meat, avocados
Taken from www.foodnetwork.com/recipes/marcela-valladolid/crab-salad-recipe.html (may not work)