Cut the avocado flesh and the mango flesh into ¼ inch dice. Scoop the flesh from each avocado half, reserving the skin. In a small bowl, combine the mayonnaise, chili sauce, lime zest and juice, Tabasco sauce, and chives. Kosher salt and freshly ground pepper to taste DIRECTIONS:.8 ounces fresh lump Dungeness crabmeat, picked over for shell.1 ripe mango, peeled and cut from the pit.2 ripe avocados, halved lengthwise and pitted.Kosher salt and freshly ground pepper to taste Crab Salad.It's a great way to start a dinner party with something light, fresh and incredibly easy to assemble. This crab salad's presentation is enhanced by serving the dish in the avocado skin. Photo Courtesy of Alan Campbell PhotographyThis great appetizer recipes comes courtesy of Chef Jeff Mall, featured in Down Home: Downtown Recipes From Two Wine Country Restaurants.
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