Author Notes
I started being interested in copying recipes when i was about 11. I was visiting my Aunt Yvon Breviere, we flew from Buffalo New York, and went to visit this Aunt. She served this Avocado Salad that I fell in love with I asked for the Recipe and Kept it for many years . I added the Vinegar to this recipe because I felt it needed a little something and the Lime juice did not seem enough. . This can be made ahead of time like in the afternoon and served room temp or cold. —Fran McGinty
Ingredients
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2
Avocado's
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1/2 cup
Cooked Crab
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1/2 cup
Cooked Shrimp
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1 tablespoon
White Vinegar
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1 tablespoon
Fresh Lime Juice
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2 tablespoons
Mayonnaise
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1 pinch
Salt
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1 pinch
White Pepper
Directions
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1) Squeeze Lime Juice and Mix with Vinegar . Set Aside
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2) Remove Avocado Pit and scoop out the meat. Cut into bite size pieces
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Take the vinegar mix and pour into empty avocado shell and swirl around coating the inside.
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Then pour the vinegar mix on to the cubed Avocado and mix gently.
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In a clean bowl, mix the cooked crab and cooked shrimp.
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Add the Mayonnaise and mix well trying not to break up the crab.
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Mix the crab mixture with the Avocado mixture carefully.
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Place the mixture into the empty Avocado shells and cover with saran wrap.
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