Preparation:
Cut avocados in 1/2 and take out the pits. Scoop out the avocado meat. Immediately sprinkle the avocado meat and avocado shell with lemon to avoid it turning brown. Mix the avocado meat with the crab. Lay the avocado shells on top of a lettuce leaf and fill the shells with the avocado-crab mixture.
Make the Vinaigrette Sauce. Pour the sauce over the avocados. Decorate with slices of lemon and parsley.
VINAIGRETTE SAUCE: Cut the green onions very fine into a bowl. Add salt and pepper. Slowly add the vinegar and oil, beat until you have a bonded sauce. |
