(Ads will not print.)

Creole Crab and Avocado Salad



In a blender, combine vinegar, mayonnaise, mustard, Creole seasoning and olive oil. Process until emulsified. Transfer dressing to a medium bowl and stir in green onions and bell peppers. Gently fold in crabmeat being careful not to break up the lumps. Season to taste with salt and pepper. Cover and chill for at least 30 minutes to allow flavors to come together. When ready to serve, half avocados lengthwise, pit and peel. Cut each half into thick slices and arrange on four plates. Top avocado slices with equal amounts of the crab mixture. Makes 4 servings.