Recipe: Crab Avocado dip

Featured at the May 2010 potluck-- the crab avocado dip is a fun, fresh take on guacamole perfect for the warmer months.

Ingredients:
2 lg avocados
1 c lump crabmeat
1/4c minced onion
salt and black pepper to taste
1 Tbs freshly squeezed lemon juice
1/4 c chopped fresh parsley as a garnish

Steps:
1. cut avocados in half-- peel and mash them in a bowl with a fork along with the crab meat, onion, salt and pepper, lemon juice. Taste and adjust to your liking.
2. garnish and serve....if waiting to bring it to potluck what you want to do is put it in an air tight container--using a wrap and pressing down on the dip and refrigerate. (If you don't do this, and I didn't the first time, your dip turns an ugly black color--though it is still delicious and you just need to stir it up.)
3. don't forget your dipping tools...chips, veggies etc. Enjoy!

**quick tip on picking avocados which threw me for a long time...you want to pick dark, practically black skinned avocados and give them a little squeeze to make sure they are soft enough to use if you plan on making your dish immediately. I have never had luck buying bright green avocados and waiting for them to ripen, though a guacamole-loving friend did tell me if you put them in a brown paper bag it helps quicken the process.

Enjoy!