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

1. Whisk the mayonnaise, sour cream, adobo sauce, ketchup and lime juice together in a large bowl.
2. Season with some salt and pepper.
3. Fold in the bell peppers and chopped cilantro.
4. Then fold in the crab.
5. Cut a thin slice off the rounded side of the avocadoes so that they sit flat on a plate.
6. Place the avocado halves, flat-side down, on a platter.
7. Fill the cavities with the crab mixture, dividing equally.
8. Garnish with a cilantro sprig.
9. 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)