Crab-Stuffed Avocado Salad

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SF Gate
Uploaded by: Carmela Berardi


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12 ounces lump crabmeat, or cooked shrimp, chopped if large

1/4 cup mayonnaise

1 1/2 tablespoons fresh lemon juice

1 tablespoon chopped fresh Italian parsley, tarragon or dill

Salt and pepper to taste

4 to 6 ounces mixed salad greens or baby arugula

1/2 cucumber, halved and thinly sliced

Lemon wedges

Drizzle of olive oil

2 large firm-ripe avocados

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