Clam And Crab Salad
|Finely diced red bell pepper||1⁄2 Cup (8 tbs)|
|Diced green bell peppers||1⁄2 Cup (8 tbs)|
|Quartered sliced red onion||1⁄2 Cup (8 tbs)|
|Finely diced celery||1⁄2 Cup (8 tbs)|
|Peeled shredded carrots||1⁄2 Cup (8 tbs)|
|Fresh lime juice||1⁄4 Cup (4 tbs)|
|Ground cumin||2 Teaspoon|
|Finely chopped fresh cilantro||1⁄4 Cup (4 tbs)|
|Mayonnaise||1 Cup (16 tbs)|
|Canned chopped sea clams||51 Ounce, well drained (Sea Watch, 1 Can)|
|Lump crabmeat||1 Pound, well drained (Jumbo Sized)|
|Ripe avocados||6 , pitted and halved|
|Limes||3 , quartered (For Garnish)|
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.