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Recipe

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Surry Crab Stuffed Avocados Salad

  • 1 pound fresh backfin crab meat
  • 1 11-ounce can mandarin oranges, drained
  • ¼ cup plus 1 tablespoon vegetable oil
  • ½ cup sliced green onions with tops
  • 2 tablespoons wine vinegar
  • ½ teaspoon garlic salt
  • 3 small avocados, peeled
  • 2 tablespoons lemon juice
  • lettuce leaves

Combine fresh crab meat, mandarin oranges, oil, green onions, vinegar and garlic salt. Mix well.

Cut avocados in half lengthwise and remove pits. Brush avocado halves with lemon juice. Fill with crab meat mixture. Arrange avocado halves on lettuce leaves.

Yields 6 servings.

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This establishment has been certified as a True Blue-compliant partner by the Maryland Department of Natural Resources Seafood Marketing Program.
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The True Blue program recognizes restaurants and retail stores that support local watermen and our local economy by using high-quality Maryland crabs and crabmeat.
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