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Avocado and Crab Meat Salad
2 Avocados; ripe -- unblemished
1 Lime -- juice only
2 md Tomatoes
Crab mayonnaise mexicaine
Parsley -- finely chopped
Peel the avocados. Cut them in half. Discard the pits. Cut each half into 6 wedges. Squeeze the lime juice over them to prevent discoloration. Sprinkle the wedges with salt Core the tomatoes. Cut each tomato into 8 wedges. Sprinkle each wedge with salt.
Spoon equal portions of the crab mixture on each of 4 luncheon plates. Garnish with 6 avocado slices and 4 tomato wedges. Sprinkle with chopped parsley and serve.
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