AVOCADO PUREE
3 ripe avocados
juice of 1 lime
1 tsp. minced garlic
1 tsp. salt
1/2 tsp. Tabasco sauce Puree
or blend in food processor or blender and set aside.
CORN MIXTURE
2 c. fresh, blanched corn kernels, or 2 c. canned, drained
corn
1/4 c. chopped cilantro
5 sun-dried tomatoes in oil, drained and diced, OR, 1/2
c. diced firm Roma tomatoes
- Combine all in a bowl and set aside.
- 8 ozs. crab meat or crab salad mix
2 c. sushi rice, optional
For Garnish: cilantro leaves, lemon
wedges and avocado slices
- In center of each plate, place ring.
Divide rice, if desired, corn mixture, then crab.
Finish with the avocado puree to the top. Garnish
with cilantro leaves, lemon wedge, and avocado slice.
- Serve with corn tortillas or tortilla
chips.
Makes 4 servings
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