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2 c. chopped and cooked
seafood (lobster, crab or
1/2 c. chopped celery
1/4 c. minced green pepper
1 Tbsp. minced fresh parsley
1/2 c. mayonnaise
1/4 c. sour cream
2 tsp. fresh lemon juice
2 tsp. chili sauce
dash of hot pepper sauce
6 tomato cups* or 3 ripe
avocados, halved

In large bowl, combine seafood, celery, green pepper and
parsley. In small bowl, stir together mayonnaise, sour cream,
lemon juice, chili sauce and hot pepper sauce. Pour dressing
over seafood and toss until thoroughly mixed; chill. To serve,
spoon approximately 1/2 cup salad mixture into prepared tomato
cup or avocado half.
*To make tomato cup, cut each tomato vertically into 6
or 8 wedges, being careful not to cut all the way through.
Gently spread wedges apart to form a cup.
Tip: Two cups cooked seafood equals: 2 lobster tails
(six ounces each) or 2 cans (6 1/2 ounces each) crab meat, or 1
pound medium shrimp.

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