Crab, Tomato and Av­o­cado Cock­tail


Taste & Travel - - Letters From The Edge -

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


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

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