Crab Salad

Ingredients

• 2 tablespoons chiles in adobo sauce canned from chipotle chiles in adobo
• 4  avocados pitted peeled
• 1 pound dungeness crab meat cooked
• 1 tablespoon cilantro leaves fresh chopped for garnish
• 2 tablespoons catsup 
• 2 tablespoons juice of lime fresh
• 0.5 cup mayonnaise 
• 0.3 cup bell pepper red chopped from
• 12 servings salt and pepper black freshly ground
• 0.5 cup cup heavy whipping cream sour

Equipment

• bowl
• whisk

Directions

1. Whisk the mayonnaise, sour cream, adobo sauce, ketchup and lime juice together in a large bowl. Season with some salt and pepper. Fold in the bell peppers and chopped cilantro. Then fold in the crab.
2. Cut a thin slice off the rounded side of the avocadoes so that they sit flat on a plate.
3. Place the avocado halves, flat-side down, on a platter. Fill the cavities with the crab mixture, dividing equally.
4. Garnish with a cilantro sprig.
5. Serve cold.