Clam And Crab Salad Recipe
Ingredients
| Red bell pepper | 1/2 Cup (16 tbs), finley diced | |
| Green bell pepper | 1/2 Cup (16 tbs), finley diced | |
| 1/2 cup quartered and thinly sliced red onion | ||
| Celery | 1/2 Cup (16 tbs), finley diced | |
| Shredded carrot | 1/2 Cup (16 tbs), peeled | |
| Lime juice | 1/4 Cup (16 tbs) | |
| Ground cumin | 2 Teaspoon | |
| Cilantro | 1/4 Cup (16 tbs), finely chopped | |
| Mayonnaise | 1 Cup (16 tbs) | |
| 1 51 -ounce can Sea Watch Chopped Sea Clams, well drained | ||
| 1 pound jumbo lump crabmeat, well drained | ||
| 6 ripe avocados, pitted and halved | ||
| 3 limes, quartered, for garnish | ||
Directions
In a large bowl, combine bell peppers, onion, celery, carrot, lime juice, cumin, cilantro and mayonnaise; mix well.
Gently fold in chopped clams and crabmeat.
Cover and refrigerate for at least 1 hour to chill and allow flavors to develop.
Scoop 1/2 cup of clam and crab salad into each avocado half.
Gently fold in chopped clams and crabmeat.
Cover and refrigerate for at least 1 hour to chill and allow flavors to develop.
Scoop 1/2 cup of clam and crab salad into each avocado half.
Chef
