Crabby Avocado Salad

This is from a South Beach cookbook, but I like it with imitation crabmeat a lot better. The original recipe also calls for the jarred roasted red peppers but I find I don't really miss it if I don't have them. One of my favourites and it's even good thrown in a tortilla with a little lettuce for a sandwich! I will say though, it doesn't keep that well - eat it the day you make it as it get kind of watery and the avocado gets a little mushy the next day. I also usually just wing it with the cayenne, depending how much spice I feel like and I add more cilantro sometimes because I love it!

• Ready In: 5 mins
• Serves: 4
• Yields: 4 cups

Ingredients

• 1⁄4 cup fresh cilantro, chopped
• 2  tablespoons mayonnaise
• 1  tablespoon  roasted red pepper, chopped
• 1  tablespoon fresh lime juice
• 1⁄8 teaspoon cayenne pepper
• 1  lb  crabmeat
• 1  large avocado, ripe, pitted, peeled, and cubed

Directions

1. Combine, mayo, cilantro, red pepper, lime juice, and cayenne in a medium, non-reactive mixing bowl.
2. Mix in crabmeat well then gently fold in the avocado and serve!