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Avocado Crabmeat Salad A La Ritz


1/2 cup diced cooked lobster
1 cup flaked cooked crabmeat
1 tablespoon chopped peeled fresh tomato
1/2 tsp chopped chives or green onion tops
1/4 tsp crumbled dried tarragon
1/2 tsp salt
3 tablespoon mayonnaise
1/4 tsp chili powder
1 large ripe avocado, halved and seeded
4 strips pimiento

Combine first 8 ingredients and toss gently to mix. Spoon mixture into avocado halves. Top each with 2 crossed strips of pimiento. Serve on lettuce leaves.

Makes 2 servings.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.