Ingredients:
1 lb large lump crabmeat
1 stalk celery, sliced very thin
1 medium scallions, sliced very thin
1/4 small green peppers, finely diced
1/2 cup mayonnaise
1 tablespoon fresh lime juice
1 tablespoon small capers
1 1/2 teaspoons Old Bay Seasoning
1/2 teaspoon ground mustard
1/8 teaspoon cayenne pepper ( more or less to taste)
2 ripe avocados
Directions:
Lightly toss the chopped vegetables with the crab meat – try to minimize breaking up the lumps.
Stir the remaining ingredients together and toss into the crab-vegetable mixture.
Chill at least one hour.
Peel and halve the avocados. Place them on a bed of spring greens or butter lettuce.
Spoon the crab salad over the avocado halves. Garnish with lemon wedges.
Servings: 4
Time preparation: 15 min.
Time total: 75 min.