This looks like a good recipe, but it says to "carefully peel" the avocados. The picture doesn't show a peeled avocado!
What a delicious and refreshing meal or snack!
Pick this recipe for Spring PAC 2013 and what a fabulous choice!!!!! This was delicious. We had some fresh avocados we brought back to Boise from California and used them. DH wants this again soon. Made as written and definately putting this into my Favorites of 2013. Thank you for posting.
I made this especially for DH who loves avocadoes ... and crab. He really enjoyed this recipe and I know I'll make it again - it's quick and easy, and full of healthy ingredients. Thanks for posting - made for Spring PAC 2012.
I made as per recipe for the crabmeat (fresh blue swimmers) but used only 1 avocado for the MIL and I and scaled the mayo back to a half recipe. This is delicious and made a great lunch for the MIL and I. I got about 1 cup of dressing from a half recipe and we used it up mixing it with fresh crab meat and serving in wholemeal/wholegrain bread/rolls. Also flicked it over a green salad - lovely. A very versatile recipe which I will continue to use maybe using chicken in place of crabmeat and serve in lettuce leaves when avocados are out of season. Thank you TeresaS for a great holiday recipe/memory.
I agree with Andi, this is outstanding! Love the crab mixture, love the dressing...heck, I love it all! Thanks for sharing this superb salad recipe, Teresa. All of my coworkers were jealous when I brought this for lunch today. :) **Made for PRMR**
A+, outstanding, exceptional, all of it! Easy to put together, and the taste is so fresh you will swear you have been in a 5-star restaurant! I didn't change anything. I kept to the recipe, and I might say, I loved the celery, all of it in this recipe. It is a must do, the celery contrasts the lighter taste of the crab. I forgot the crab legs for the photo, but it made a nice garnish....perfection plus! Made for Potluck Tag Game March 2010