Mock Crab and Avocado Salad

Here is an elegant and inexpensive salad for your next ladies' luncheon or dinner party.

Mock Crab & Avocado Salad

Ingredients:

• 12 oz. Imitation Crab Meat (Flake Variety)
• 1/3 cup Sour Cream
• 1/3 cup Mayonnaise
• 2 Tbsp.  Lemon Juice
• 1/3 tsp. Paprika
• Salt & Pepper to taste
• 3-4 Small Avocados, halved and cored

1. Combine sour cream and mayonaise in medium sized mixing bowl.
2. Stir in lemon juice, paprika, salt and pepper.
3. Fold in imitation crab meat, breaking larger chunks into flakes as needed.
4. Serve in avocado half with skin on and bottom trimmed for stability, or for a more elegant presentation,
5. Scoop Avocado halves from their skins.  Thinly slice avocado halves and spread slices to form a loose circle or nest as shown above. Gently spoon crab salad into the center of your avocado slices.

Serves 6-8.

Bonus Suggestion:

If you are only serving 2-4 people, rather than cutting the recipe in half, make the mock crab salad as above. Butter and lightly toast English Muffin halves. Spread a moderately thin layer of crab salad on top of muffins. Freeze for 10 minutes.  Cut the mock crab muffins in four equal pie shaped slices. Return to freezer and save as canapes for later. Keeps in freezer up to one month. To reheat, warm under a broiler just until bubbly.

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