Avocado-Crab Salad - cooking recipe

Ingredients

2 ripe avocados
1 lb. thawed frozen crabmeat
1/4 c. olive oil
2 Tbsp. fresh lemon juice
2 Tbsp. red wine vinegar
1/4 tsp. salt
dash of pepper

Preparation

In large bowl, combine all but avocados and crabmeat.
Cut avocados in half lengthwise.
Scoop out flesh with a spoon, reserving the shells.
Cut flesh into bite size pieces and add to dressing.
Drain all liquid from crabmeat and cut into bite size pieces.
Add to other ingredients and toss lightly.
Spoon salad into avocado shells and garnish with lemon slice.
This is a great accompaniment to grilled T-bone steak or prime rib!