Avocado & Crabmeat Salad
Photo: Anonymous
Ingredients
1/2 pt. sour cream
4 tablespoons mayonnaise
3 tablespoons remoulade sauce
1 can asparagus
1 can black olives
1 pound crabmeat
1 can artichoke hearts, quartered
1 avocado
1 teaspoon Worcestershire sauce
Preparation
1
Combine sour cream, mayonnaise, remoulade sauce and Worcestershire to make sauce. Put a little lemon juice and olive oil on avocado to prevent it from turning brown. Combine asparagus, black olives, crabmeat, artichoke and avocado. Pour sauce over salad and mix. Serve on lettuce leaf and garnish with cherry tomatoes.
.
Yield:
8.0 servings
Added:
Friday, December 4, 2009 - 3:10am
