Ingredients:
1 lb fresh lump crabmeat
1 cup mayonnaise
1 lemons, cut in half
2 tablespoons finely chopped onions
1 garlic cloves
1/4 cup chopped fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 fully ripened avocados
2 medium cut tomatoes, cored and sliced in wedges
Directions:
Pick over crabmeat, removing any shell or cartilage.
In a bowl, combine crabmeat, mayo, juice of 1/2 lemon, onion, garlic, parsley, oregano, salt & pepper. Mix lightly.
Cut each avocado in half, peel and remove the pit. Cut each half into 6 to 8 wedges, squeezing remaining 1/2 lemon over slices to prevent discoloration.
Place crabmeat in center of large serving platter. Arrange avocado and tomato wedges alternately around crabmeat.
Sprinkle wedges lightly with salt.
Serve.
Servings: 4-6
Time preparation: 20 min.
Time total: 20 min.