Recipe - Avocado Lafitte

One half md Avocado; ripe
1 ds White wine
Worcestershire sauce
One half teaspoon Mustard; creole
Hot sauce
White pepper
2 ounce Lump crabmeat
1 Sprig parsley
1 teaspoon Lowfat mayonnaise
One fourth Lemon
1 Green onion; chopped
One half Papaya
1 Leaf lettuce
2 Strawberries

Cut avocado in half, remove skin and seed, rub with lemon. Mix mayonnaise,
mustard, green onion, wine, Worcestershire, hot sauce and white pepper in a
small mixing bowl, then fold in the crabmeat to coat evenly with sauce.
Cover plate with leaf lettuce. Don't let lettuce overlap sides of plate.
Place avocado in center of plate. Top with crabmeat salad and parsley
sprig. Peel and seed papaya and slice lengthwise. Arrange in concentric
circles around avocado. Slice strawberries in half, place cut side up at
base of plate, place lemon wedge to contrast and to use as dressing. From
A Votre Sante BY: Greater Baton Rouge Health Care Alliance1988

Recipe by: LOUIS JESOWSHEK, Our Lady of the Lake Medical Center

Posted to MCRecipe Digest V1 #857 by Emily Griffin
emgriffi@ix.netcom.com on Oct 21, 1997