Category: Salad
Cuisine: not set
1 pound pasteurized crabmeat (preferably lump or back fin) picked over for stray shells
1 1/2 cups mangoes peaches or nectarines diced
1/4 medium red onion cut into small dice
1/4 medium red bell pepper cored and cut into medium dice
1 tablespoon chopped fresh cilantro or parsley
2 tablespoons fresh lime juice
1/2 teaspoon Salt and pepper to taste
3 ripe avocados
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