Ingredients
One can Crab (backfin)
One 8 ounce cup fat free plain yogurt
1 cup grated zucchini
One english cucumber, peeled and seeded
1/4 tsp salt
3 tbsp chopped parsley
1/2 tsp emeril’s southwest seasoning or similar spicy dry seasoning
2 avocados
Preparation
grate zucchini and set aside peel cucumber, slice in half lengthwise, and into 5" length sections. Spoon out seeds leaving a recepticle for the crab. Mix crab, yogurt, salt, zucchini and chopped scallions in a bowl. Stuff cucumbers with mixture, can be spooned over and arranged on a plate. sprinkle with emeril’s southwest seasonings.
Another method of preparations if to slice cucumbers into fingers, arrange on plate. Arrange lengthwise slices of avocado on plate as well and place a scoop of the salad on the plate in the middle Can also be stuffed into Avocado halves.
