Avocado Crab Salad or Crab Salad Stuffed Avocados
3 tablespoons mayonnaise (use vegan mayo for egg-free) 2 tablespoons fresh lime juice 1 teaspoon ground cumin ½ teaspoon paprika 16 ounces canned crab (can sub chopped baby shrimp) 2 medium (8-inch) stalks celery, diced Salt, to taste Freshly ground black pepper, to taste 1 medium avocado pitted and flesh cubed or 2 small avocados, pitted 3 cups chopped watercress (omit if making stuffed avocados) In a large bowl, whisk together the mayonnaise, lime juice, cumin and paprika. Add the crab meat and diced celery and stir to thoroughly combine. Add salt and freshly ground black pepper, to taste. Spoon crab mixture into small avocado halves. Gently stir the avocado cubes from 1 medium avocado into the crab salad. Divide the watercress between four plates and top with the crab salad. Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/avocado-crab-salad
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