Ingredients
| 2 |
avocados |
| 3 tbsp |
Seasoned Gourmet Rice Vinegar Lite, divided |
| 8 oz. |
cooked crab meat, imitation crab or cooked baby shrimp |
| 2 stalks |
celery, finely chopped |
| 3 tbsp |
minced onion |
| 1 tbsp |
mayonnaise |
| 1/8 tsp |
dill weed |
| dash |
white pepper |
| head |
lettuce leave (optional) |
| 8 |
tomatoe wedges (optional) |
| Instruction |
| 1. Halve avocados lengthwise; remove seeds and skin. |
| 2. Place 1 Tbsp vinegar in small plate; roll avocado halves in vinegar to lightly coat. |
| 3. Combine crab, celery, onion, mayonnaise, dill, pepper and remaining 2 Tbsp vinegar; mix well. |
| 4. Spoon into cavity of each avocado half, mounding over cut side as needed to use all the mixture. |
| 5. Serve on lettuce leaves and garnish with tomatoe wedges, as desired. Makes 4 servings. |
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