Mix together the vinaigrette ingredients with 2-3 tablespoons of the mayonnaise and set aside. Remove the white and brown crab meat from the shells, discarding the shells. Stir the brown crab meat into the vinaigrette. With a melon baller, cut the flesh of the avocados into balls and place in a large bowl with 1-2 tablespoons fresh squeezed lemon juice. Stir the shellfish, tomatoes, capers, and vinaigrette into the avocados. Place several lettuce leaves in shrimp cocktail cups and spoon in some of the salad. Serve with extra mayonnaise on the side.
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2 1-1/2 lb cooked rock crabs
2 avocados
2 lemons
2 firm tomatoes, diced
2 tbsp capers
1/4 lb cooked shrimp, shelled
12 cooked scampi, shelled
2 heads Boston lettuce
For the vinaigrette:
5 tbsp vegetable oil
1 tbsp red wine vinegar
2 small onions, freshly chopped
1/2 cup mayonnaise
salt and pepper
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35
mn
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This salad looks pretty garnished with thin radish slices and diced celery.
