Avocado and Crab Meat Salad

         Yield: 4 Servings
Categories: Seafood, Salads, American

2 Avocados; ripe -- Unblemished 1 Lime -- juice only Salt 2 md Tomatoes Crab mayonnaise mexicaine -- Parsley -- finely chopped Recipe by: From the personal files of CherAn Peel the avocados. Cut them in half. Discard the pits. Cut each half into 6 wedges. Squeeze the lime juice over them to prevent discoloration. Sprinkle the wedges with salt Core the tomatoes. Cut each tomato into 8 wedges. Sprinkle each wedge with salt. Spoon equal portions of the crab mixture on each of 4 luncheon plates. Garnish with 6 avocado slices and 4 tomato wedges. Sprinkle with chopped parsley and serve. Recipe By :