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La Belle Cuisine
Stuffed with Avocado
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tablespoons fresh lime juice
tablespoons olive oil
ground black pepper
ounces cooked crabmeat
hard-cooked eggs, chopped
slices bacon, cooked crisp and crumbled
tablespoons minced onion
tablespoons minced fresh parsley
tops off tomatoes and reserve. Scoop
out pulp and reserve for another use. Sprinkle tomatoes lightly with salt.
Invert onto paper towels and let
drain until ready to use.
seed and chop avocados. Transfer
to bowl. Stir in lime juice
and oil. Season with salt,
pepper and garlic. Mix in
the crabmeat, eggs, bacon, mayonnaise, onion and parsley.
serve, line platter with lettuce leaves. Spoon crabmeat mixture into tomatoes. Arrange tomatoes on platter and serve.
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