Crab, Tomato and Avocado Cocktail

SERVES 6–8

THIS SIMPLE YET refreshing recipe is adapted from the wonderful one served at the quaint Auberge chez Denis à François. The crab can also be substituted with fresh shrimp.

Fresh Crabmeat 1 lb Tomatoes 2 medium, seeded and chopped into ½ -inch dice Avocados 2 medium ripe, peeled and cut into ½ -inch dice Red Pepper ½ medium, seeded and finely diced Red Onion ½ small, finely chopped Green Onion 2, finely chopped Lime juice, 3 Tbs Jalapeno 1, seeded and finely chopped Salt 1 tsp Freshly Ground Pepper ¼ tsp

1 MIX

all ingredients together, divide and transfer to chilled serving dishes.