CRAB SALAD WITH AVOCADO AND TOMATO

Ingredients

• 1/4 cup finely chopped bell pepper
• 1/2 cup mayonnaise
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot pepper sauce
• 1 lemon, juiced
• 2 tablespoons chopped fresh parsley
• 2 cups picked free of shells lump crab meat
• 1 ripe avocado, sliced into thin wedges
• 1 tomato, sliced thinly
• 2 BAYS^® English Muffins, toasted

Instructions

• For the Crab Salad:
  
  In a large bowl, whisk together mayonnaise, Worcestershire, hot pepper sauce, 1/2 a lemon’s worth of juice, parsley, salt and pepper (to taste). Gently fold in the crab and peppers. Reserve.
  
  *Cook’s Note: When mixing the crab and peppers, be careful not to break up the crab too much.
  
  
• To Plate:
  
  Top an English muffin with two or three slices of avocado and a slice or two of tomato. Place a scoop of crab salad on top of the tomato and avocado. Drizzle with additional lemon juice if desired.
  
  Serve immediately.