Recipe by Pati Jinich
- 3 ea. Avocados From Mexico, halved, pitted, & peeled
- 1/2 lb. lump crab meat, roughly chopped
- 1/4 c. red onion, finely chopped
- 3 T. parsley, finely chopped
- 3 T. lemon juice
- 3/4 t. Worcestershire sauce
- 1/2 t. dijon mustard
- 1 t. Old Bay seasoning
- 1/2 t. salt
- In a large bowl, mash the avocados to desired consistency.
- Fold in crab meat, onions, parsley, lemon juice, Worcestershire sauce, Dijon mustard, Old Bay seasoning, and salt until well combined.