Spicy Lump Crab and Avocado Salad

Ingredients

• •4 avocados
• •½ large bell peppered
• •3 Tablespoons parsley
• •2 Tablespoons lemon juice
• •1 pound lump crabmeat
• •3 Tablespoons mayonnaise
• •salt and pepper
• •2 scallions
• •3 Tablespoons sriracha chile sauce
• •1 Tablespoon worcestershire sauce

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Method

From foodista.com — read the original

1. 1In a small bowl, combine the mayonnaise, chile sauce, worcestershire sauce, lemon juice, salt and pepper. Stir to combine and set aside.
2. 2In a medium bowl, carefully toss together the crabmeat, scallions, bell pepper and parsley being careful to not break up the lumps of crab. Lightly fold in the spicy sauce.
3. 3Slice the avocados in half and remove the pit. Slice a small amount from the bottom of the avocado half so it will sit flat on a plate.
4. 4Pour or brush the lemon juice over the entire cut surface of the avocado to avoid browning. (You can remove the avocado from the skin with a spoon and serve that way but be sure to cover the entire avocado flesh with lemon juice before serving.)
5. 5Place avocado halves on a plate and fill with the crab salad.
6. 6Serve immediately. Note: The salad can be made a few hours in advance and chilled until ready to serve.