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A crab meat, avocado and tomato crab cocktail recipe
This recipe was the First Place Cold Plate Winner in the 1971 National Hard Crab Derby in Crisfield, MD.
- 2 ripe avocados
- 1 medium tomato (chopped)
- 3 tablespoons finely chopped parsley
- 3 tablespoons French dressing
- 1 small onion (finely chopped)
- ¼ teaspoon salt
- ½ teaspoon lemon juice
- 1 pound lump crab meat
- 4 tablespoons sour cream
Cut the avocados in half and remove the stone. Carefully remove the flesh, then dice.
Place in a bowl with the chopped tomato, onion, parsley, French dressing, salt and lemon juice.
Add crab meat. Carefully fold the crab meat with the other ingredients and spoon the mixture into the
Place on a serving dish and chill before serving.