Crab Salad - Marcela Valladolid

By Gams

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons canned adobo sauce (from chipotle chiles in adobo)
• 2 tablespoons ketchup
• 2 tablespoons fresh lime juice
• Salt and freshly ground black pepper
• 1/3 cup chopped red bell pepper (from about 1/2 bell pepper)
• 1 tablespoon chopped fresh cilantro, plus sprigs for garnish
• 1 pound cooked Dungeness crab meat, picked
• 4 avocados, peeled, pitted

Details

Servings 12
Adapted from foodnetwork.com

Preparation

Step 1

Whisk the mayonnaise, sour cream, adobo sauce, ketchup and lime juice together in a large bowl. Season with some salt and pepper. Fold in the bell peppers and chopped cilantro. Then fold in the crab.

Cut a thin slice off the rounded side of the avocadoes so that they sit flat on a plate. Place the avocado halves, flat-side down, on a platter. Fill the cavities with the crab mixture, dividing equally. Garnish with a cilantro sprig. Serve cold.