PALTAS CON CANGREJO (Avocados Filled with Crabmeat)
Yield: 4 servings
Source: "The South American Table" by Maria Baez Kijac
Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=184

INGREDIENTS

- One 6-ounce can good-quality crabmeat
- 1/4 cup minced celery
- 2 tablespoons minced shallots
- 2 tablespoons seeded and finely chopped green or red bell pepper
- 1/4 cup mayonnaise, store-bought or homemade
- 1 tablespoon ketchup
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- Freshly ground black pepper
- Cayenne pepper
- 2 large ripe but firm Hass avocados
- Salad greens
- Black olives, halved and pitted, for garnish

DIRECTIONS

Place the crabmeat in a strainer and let stand until thoroughly
drained. Pick out any shells or cartilage. In a medium-size mixing
bowl, combine the crabmeat, celery, shallots, and bell pepper.

In a small mixing bowl, beat together the mayonnaise, ketchup, lemon
juice, salt, and black pepper to taste until smooth. Toss with the
crabmeat mixture, taste for salt, and add cayenne to taste.

Prepare the avocados (Peel an avocado, cut it in half lengthwise,
moving half your knife around the pit in the center. Remove and
discard the pit. Carefully peel the halves by pulling strips off with
a paring knife. Place the halves in a glass pie plate and cover
tightly with Saran wrap (this will prevent them from discoloring).)
Fill the avocado hollows with the salad, mounding the mixture. Serve
on a bed of greens, garnished with the olives.