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    Avocado & Crab With Marie Rose Sauce

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    • 8 ounces fresh jumbo lump crab meat
    • 1 lemon, cut in half
    • coarse salt
    • freshly ground black pepper
    • 1/3 cup Veganaise or your favorite mayonnaise
    • 1 tablespoon ketchup
    • 1 small shallot, finely grated
    • 2 avocadoes, cut in half, pits discarded


    1. In a medium bowl, squeeze the juice from one half of the lemon over the crab and stir to combine with a large pinch of salt and a few grinds of black pepper.

    2. Whisk the Veganaise, ketchup and shallot together in a large bowl and fold in the crab, being sure not to break it up too much.

    3. Fill each avocado half with a quarter of the crab salad. Cut the remaining lemon into wedges and serve alongside the stuffed avocados.