Avocado stuffed with Crab Salad
1 # fresh lump crabmeat
3 Tbs. Italian flat leaf parsley, chopped
2 Tbs. capers, drained
1 lemon, juiced
Pinch of Old Bay or Zatarains creole seasoning (optional)
Drizzle good quality extra virgin olive oil
3 avocados, cut in 1/2 and pits removed
Fresh ground pepper
In a large bowl, gently fold the crabmeat together with the parsley, capers, lemon juice, creole seasoning, olive oil and salt and pepper to taste.
Arrange avocado halves on a platter and season with salt and pepper. Spoon the crabmeat into the center and top with a drizzle of olive oil.