Friday, April 16, 2010

Crab and Avocado Salad

(Serves 2)


2 avocadoes

2 celery sticks, chopped

4 boiled eggs, chopped

5 tablespoons mayo

3 tablespoons sour cream

300 gram crab meat

½ onion, finely chopped

Salt, pepper to taste


Cut avocados in half, remove pits. With a spoon scoop out avocadoes flesh, reserve shells. With a fork mince avocadoes flesh.

In a mixing bowl combine all ingredients including minced avocados; mix well. Season with salt and pepper. Place mixture into avocadoes shells. Serve immediately.

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