This is perfect for a light but filling meal for two and tastes lovely accompanied with a glass of Chardonnay.
Combine crab, celery, and onion in a medium bowl.
Whisk together mayonnaise, lemon juice, salt, and pepper in a small bowl. Add Tabasco to taste.
Pour the dressing over the crab mixture and toss lightly to combine. Cover and chill for at least one hour. Spread equal amounts of romaine onto the center of two small serving plates.
Halve the avocado, remove pit, scoop meat out of the skin with a spoon, cut into 8 wedges, arrange on the outer portions of the romaine, and very lightly drizzle lemon juice over the avocados and romaine.
Spoon equal amounts of crab mixture over the romaine, top with tomato wedges and serve.
By Deeli from Richland, WA
Sure would enjoy this salad right now. Sounds so good. Thank you for sharing another delightful recipe, Deeli,
I would love this, but my sweetheart isn't allowed to have any shellfish. He can have everything else though, and loves
avocado as much as this old Florida girl does. I don't think he'd ever eaten avocado before we met. Collard greens either
for that matter. He learned in a hurry.
Thank you Deeli.
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