It’s refreshing and perfect for the Spring or Summer as a lunch or appetizer if you’re entertaining, you can easily double or triple this recipe, make the salad ahead and assemble just before serving.
Here in Long Island, I’m lucky to have access to fresh crab in my neighborhood seafood store that’s already been cooked and cleaned for me. Don’t get me wrong, I’ve gone crabbing and you can certainly catch them and cook them yourself, but it’s so much easier to buy it ready. If you don’t live near the coast, canned lump crab can be used instead.
How To Make Crab Stuffed Avocados
