Avocado and Shells Crab Salad

1/2 lb pkg of shells, uncooked
1 cup fresh broccoli flowerets
1/2 cup freshly sliced radishes
12 oz fresh or canned crab meat
2 avocados, peeled, pitted and diced
1/2 each of red and yellow bell peppers cut in small strips
1/4 cup each sliced green onions and chopped parsley
1/2 cup vegetable oil
1 tsp each honey and fresh lemon juice
1/8 tsp pepper
2 tbs Dijon mustard
1 tsp seasoned salt
1/4 tsp garlic powder.

Prepare shells according to pack age directions, adding broccoli the last 4 minutes of cooking. Drain. In a large bowl, combine first nine (9) ingredients. In a small bowl, blend the remaining ingredients. Toss with salad. Serve immediately or chill.

Makes 6 to 8 servings.

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Cajun Country -- New Iberia, Louisiana