Served as main course. Non-vegetarian dish. Speciality: Low Sodium, Reduced Carbs diet.

American

Seafood Sauce

1/4 cup Mayonnaise

1 Tablespoon Ketchup

1/2 teaspoon Worcestershire Sauce

1/2 cup Half-and-half

2 teaspoons Lemon Juice

1 dash dry Sherry

1 pinch Cayenne Pepper

Seafood salad

8 ounces Crabmeat, flaked

12 Avocados, medium size

Lemon Juice, to brush on avocado to prevent discoloration

1 Lemon, sliced, for garnish

Fresh Chervil, sprigs for garnish (optional)

Pumpernickel Bread, sliced (optional)

To prepare the sauce, simply mix all the sauce ingredients in a bowl until well blended. Fold the crabmeat into the sauce. Peel, pit and slice the avocados and brush the slices with lemon juice to prevent discoloration. Arrange the avocados on 4 plates. Divide the crabmeat among the 4 plates evenly and garnish with lemon slices and chervil and serve with pumpernickel bread if desired.

Preparation time: 20 minutes

Cooking time: 20 minutes

Serves: 4

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