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Clam And Crab Salad

Ingredients
  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)
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.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Seafood

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