Caribbean Crab Salad in Avocado

Ingredients: 1/2 cup lemon juice 2 tablespoons cane syrup vinegar or white wine vinegar 1 tablespoon minced garlic 2 tablespoons minced fresh oregano 1 teaspoon Black Pepper 1 teaspoon Cajun Seasoning 1 cup extra virgin olive oil 1 pound jumbo lump crabmeat 1/4 red onion thinly sliced 2 avocados, halved & skin removed assorted lettuces 4 tomato sliced assorted veggies Directions: 1. In a bowl whisk together lemon, vinegar, garlic, oregano, black pepper and Cajun seasoning until completely incorporated. Slowly whisk in olive oil in a steady stream until all has been used. 2. Gently toss lump crabmeat and red onion in olive oil dressing. Marinate in refregiator for 1 hour. Place each avocado on bed of lettuce and garnish with tomato slices and veggies. 3. Divide marinated lump crabmeat among avocado and drizzle dressing over crabmeat. Yields 4 servings. Recipe Compliments of Chef Patrick Mould.

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