Clam and Crab Salad Stuffed Avocados

RH Staff

Yield: 12 servings.

1/2 cup red bell pepper, seeded and finely diced
1/2 cup green bell pepper, seeded and finely diced
1/2 cup red onion, peeled, quartered and thinly sliced
1/2 cup celery, finely diced
1/2 cup carrot, peeled and shredded
1/4 cup fresh lime juice
2 tsp. ground cumin
1/4 cup fresh cilantro, finely chopped
1 cup mayonnaise
51 oz. can Sea Watch Chopped Sea clams, well-drained
1 lb. jumbo lump crabmeat, welldrained
6 ripe avocados, pitted and halved
3 limes, quartered for garnish

In a large bowl, mix first 9 ingredients together well. Gently fold in chopped clams and crabmeat. Cover and refrigerate at least 1 hour to chill and allow flavors to develop. Scoop 1/2 of crab and clam salad into avocado half. Serve with lime wedge.

Photo Credit - Sea Watch International, LTD