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2 ripe avocados
1 can crab (or fresh)
5 tbsp. oil
3 tbsp. vinegar
Salt & pepper

5 tbsp. oil
3 tbsp. vinegar
Salt & pepper
2 green onions (shallots)

Cut avocados in 1/2 and take out the pits. Scoop
out the avocado meat. Immediately sprinkle the
avocado meat and avocado shell with lemon to avoid
it turning brown. Mix the avocado meat with the crab.
Lay the avocado shells on top of a lettuce leaf and fill
the shells with the avocado-crab mixture. Make the
Vinaigrette Sauce. Pour the sauce over the avocados.
Decorate with slices of lemon and parsley.

VINAIGRETTE SAUCE: Cut the green onions very fine
into a bowl. Add salt and pepper. Slowly add the vinegar
and oil, beat until you have a bonded sauce.