===================================================================================== =====================================================================================

Recipe provided by the Chilean Avocado Importers Association Ingredients 1 1 1(6 oz.) can crab meat 1/2 0.5 0.5cup CUP_USVolumemayonnaise 1/3 0.33 0.33cup CUP_USVolumechopped green onions 1/4 0.25 0.25cup CUP_USVolumegrated Parmesan cheese 1 1 1(2 oz.) jar chopped pimento, drained 2 2 2tsp. TEASPOON_USVolumegrated fresh lemon peel 1 1 1Tbsp. TABLESPOON_USVolumefresh lemon juice, plus additional to dip avocado slices in 1 1 1tsp. TEASPOON_USVolumecoarse garlic salt 12 12 12diagonal cut thin slices toasted French baguette or pre-toasted crackers 2 2 2ripe, Fresh Hass Avocados, seeded, peeled and cut into thin slices, dipped in fresh lemon juice Instructions Combine crab, mayonnaise, green onion, cheese, pimento, lemon peel, lemon juice and garlic salt. Spread 4 teaspoons of crab mixture on each toasted baguette slice. Top with avocado slices. Refrigerate until ready to serve. *Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. 12

=====================================================================================
Printed from AvocadoCentral.com on
© Copyright 2011 Hass Avocado Board. All rights reserved.