Super Sea Legs Seafood Salad

Sensitive to shellfish, but can eat fish? This seafood salad lets you enjoy seafood without being deprived or itchy. This salad is a favorite spring and summer salad. This recipe can be a great appetizer for any seafood dinner, but if dinner isn’t what you wanted, it can also make a really great mid-day snack or light lunch!

Ingredients:

• 1 pound crab substitute or crab flavored seafood, flaked
• 1 cup diced celery
• 2 tablespoons diced green bell pepper
• Juice of 1 lemon
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 to 6 tablespoons light mayonnaise
• 2 large ripe avocados, pitted and halved
• Salad greens

Directions:

1. In a large bowl, mix together the crab substitute, celery, bell pepper, lemon juice, salt, black pepper, and just enough mayonnaise to hold it together. Adjust the seasonings to taste.
2. Scoop into and over the avocado halves. Garnish each plate with some salad greens.

Contributed By: Celebrity Chef Charles Mattocks