Crab and Pistachio Salad
- 2 lemons
- Byrd backfin or lump crab meat
- 1/4 cup of vegetable oil
- 1/4 cup of white wine vinegar
- 2 cloves of garlic, minced
- 2 medium avocados
- 2 tablespoons of salted pistachios, coarsely chopped
Salt to taste
Remove Avocado from rind with a tablespoon and cube, saving rind for presentation.
Place salad in avocado shells and serve. Can be combined and allowed to marinate for up to two hours to increase flavor profile. Let sit in rind to preserve color.